Marmitako

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 ripe tomatoes, grated
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 dried choricero pepper, rehydrated and pulp scraped
• 2 pounds potatoes, peeled and broken into rough chunks
• 4 cups fish stock
• 1 bay leaf
• 1 1/2 pounds fresh tuna steak, cut into 1 1/2-inch cubes
• 1 teaspoon salt
• 0 black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Heat the olive oil in a 6-quart pot over medium heat. Add the onion and both bell peppers, and cook, stirring occasionally, until softened, about 8 minutes.

   8:00 · Soften vegetables
2. 2

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Stir in the grated tomatoes, tomato paste, smoked paprika, and choricero pepper pulp. Cook, stirring, until the mixture darkens slightly and thickens, about 5 minutes.

   5:00 · Cook sofrito
4. 4

   Add the potato chunks and stir to coat them in the sofrito.

5. 5

   Pour in the fish stock, add the bay leaf, and bring to a boil over high heat.

6. 6

   Reduce heat to a simmer and cook, partially covered, until the potatoes are just tender and the broth has thickened slightly, 20 to 25 minutes.

   20:00 · Simmer potatoes
7. 7

   Season the tuna cubes with salt and pepper, then nestle them into the simmering stew.

8. 8

   Simmer gently until the tuna is just cooked through and still tender, 4 to 5 minutes; avoid overcooking so the fish stays moist.

   4:00 · Cook tuna
9. 9

   Remove the bay leaf, taste and adjust salt and pepper, then stir in the chopped parsley.

10. 10

    Ladle into bowls and serve hot with crusty bread.