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Marmitako (Basque Stew of Tuna, Potatoes, Peppers and Onions
Nb persons: 6
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Marmitako (Basque Stew of Tuna, Potatoes, Peppers and Onions) The Washington Post, January 2, 2008 • Cuisine: Spanish • Course: Main Course Summary: Spain has many dishes with humble origins. This one got its start on a fishing boat. It features the beautiful bonito tuna caught in the north of Spain and simple ingredients that could survive on a long voyage. Those pressed for time could use strained, crushed tomatoes and jarred, roasted red peppers. Ingredients: | |
2 pounds | boneless, skinless yellowfin tuna fillets (at least 1 inch thick) |
2 pounds | russet potatoes, boiled and peeled |
2 medium | green bell peppers, roasted, (see NOTE) |
1 1/4 cups | Spanish extra-virgin olive oil, plus more for drizzling |
2 slices | day-old bread, preferably country-style |
1 pound | plum tomatoes, (5 to 6) |
3 cups | thinly sliced onions, (about 2 large onions) |
2 tablespoons | minced garlic |
1/2 cup | dry white wine |
1/4 cup | cognac |
• 1 small guindilla chili pepper, seeded and coarsely chopped (may substitute your favorite small hot chili pepper) | |
2 teaspoons | Spanish smoked paprika |
2 to 3 teaspoons | salt, or to taste |
4 cups | water |
• Chopped flat-leaf parsley, for garnish Directions: Cut the tuna into 1-inch cubes; place on a plate, cover with plastic wrap and refrigerate until ready to use. Use your hands to break the boiled, peeled potatoes into large chunks and place in a large bowl. Cut the roasted and skinned bell peppers into thin strips and place them on top of the potatoes in the bowl. Line a plate with paper towels. Heat 1 cup of the olive oil in a medium saucepan until it registers 300 degrees on a candy thermometer. Add the bread and fry for 2 to 3 minutes on each side, until golden. Use tongs to transfer the bread to the prepared plate to drain. Slice the tomatoes in half lengthwise; discard the seeds. Place a large-holed grater over a large mixing bowl. Rub the cut sides of the tomatoes over the grater until all of the flesh has been grated into pulp. Discard the skins. Heat the remaining 1/4 cup of olive oil in a large stockpot over medium heat. Add the onions, roasted bell pepper strips and garlic; cook, stirring occasionally, for about 20 minutes, until the onions are golden brown. Add the wine and cognac; cook for 2 to 3 minutes or until the alcohol evaporates. Then add the tomato pulp, guindilla pepper and smoked paprika, stirring to combine. Cook for 10 minutes, then season with 1 to 2 teaspoons of the salt. Add the potato chunks and fried bread, folding them into the mixture; the bread will break up eventually. Cook for 2 minutes, then add the water; cover and cook for 15 minutes, gently shaking the pot occasionally to prevent the potatoes from sticking. Meanwhile, season the chilled tuna cubes with 1 teaspoon of salt, then add the tuna to the pot, stirring to combine. Cover and cook for 3 minutes. The tuna should be juicy inside and barely cooked through. Remove the pot from the heat and adjust seasoning as necessary. Garnish servings with chopped parsley and a drizzle of olive oil. Serve hot. NOTE: To roast bell peppers: Place them on a piece of aluminum foil under the broiler, about 4 inches from the flame. Let the peppers become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Don't worry if the peppers lose their form. Place the peppers in a resealable plastic bag or a bowl covered with plastic wrap and let sit for 15 minutes. When the peppers are cool enough to handle, remove the skin. Recipe Source: Adapted from "Jose Made in Spain," by chef Jose Andres, due out in fall 2008 (Clarkson Potter).NUTRITION FACTS Serving size: Per serving (based on 6) Calories: 523 % Daily Values* Total Fat: 14g 22 Saturated Fat: 2g 10 Cholesterol: 68mg 23 Sodium: 717mg 30 Total Carbohydrates: 51g 17 Dietary Fiber: 5g 20 | |
Sugar, n/a |
Protein: 41g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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