Bonito marmitako with potatoes. Marmitako is the quintessential Basque stew during the summer period, since during these months, northern bonito is in season. This seafood stew made from fresh bonito and potatoes is an easy recipe that is perfect to enjoy with the family, even on hot days, since it can be eaten hot or warm. If you want to discover how to make bonito marmitako, don't miss the step-by-step instructions for this Basque recipe. ???? Our #FoodandGlory Products on AMAZON: ???? Discover the products used in our videos here ???????????? ???????? https://www.amazon.es/shop/foodandglo... ???????? https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you will be helping Food and Glory with a small commission at no additional cost to the price of the product. Thank you for supporting our project. ???? You can contact us here: Email: [email protected] Homemade bonito marmitako (fish stew with potatoes). ???? Ingredients (4 people): ???? 800 g potatoes (28.5 oz) ???? 500 g fresh tuna, diced (1 lb) ???? 1 liter fish stock (4 cups) ???? 1 onion ???? 1 green Italian pepper ???? 2 teaspoons choricero pepper meat (2 tsp) ???? 2 heaping tablespoons fried tomato (¼ cup) ???? 1 clove garlic ???? ¼ teaspoon sweet paprika (¼ tsp) ???? 80 ml white wine (⅓ cup) ???? 30 ml olive oil (2 tbsp) ???? Salt ???? Chopped fresh parsley to decorate (optional) ???? Easy tuna marmitako recipe, step by step: 1️⃣ Chop the onion, green pepper and garlic clove. 2️⃣ Put the olive oil and the chopped garlic clove in a pot. Cook over low heat and, when the garlic starts to brown, add the onion and green pepper with a pinch of salt. Cook until very soft. 3️⃣ Add the paprika and cook for 15 seconds. Add the meat of the choricero pepper, stir for about 30 seconds and add the fried tomato. Pour in the wine and let it cook for a couple of minutes, until the alcohol evaporates. 4️⃣ Add the peeled and chopped potatoes and the fish stock. Cover the pot with the lid and turn up the heat. When the stock starts to boil, lower the heat and cook the potatoes over low heat, about 20-25 minutes, until you see that they are tender when you prick them with a fork. During cooking, stir in a circular motion with the pot so that the potatoes do not break. In the last few minutes, adjust the salt if necessary. 5️⃣ Turn off the heat and add the bonito cubes. Cover the pot and let it rest for 5 minutes to cook. 6️⃣ Serve with a little chopped fresh parsley (optional). You can eat it hot or warm. ???? Notes for preparing the marmitako recipe with northern bonito and potatoes: ????It is a typical dish from the Basque Country in summer, when it is the season for northern bonito. It is not as hot there as in other areas of Spain and these dishes are appetizing. ????Like any traditional recipe, each house has its own way of preparing it. Some people add carrot or red pepper to the sauce, some bay leaves. Those who love spicy food add some piparra or cayenne pepper. So you can adapt the recipe to your taste. ????You can use the base of the stew to make salmon or squid marmitako... ????If you have to heat it, do not let it boil again, as the tuna will dry out.