Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Marmitako is the traditional Basque guiso marinero - a tasty fish stew, prepared in an earthenware casserole. Fresh tuna is one of the favorites of Basque cuisine. It is caught at the end of the summer, while chasing anchovy. It should be differentiated from atun, which is usually sold canned in Spain and other countries.

7 tablespoons olive oil
2 onions, chopped
3 garlic cloves, minced
2 pounds fresh tuna, in large chunks with skin and bones removed
5 tomatoes, peeled and chopped
3 pimientos, cut in strips
¼ teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
7 ounces white wine
2 cups, 16 ounces fish broth water
1 ½ pounds potatoes, cut in large chunks

Heat oil in large earthenware casserole and sauté onion and garlic over low heat until onion is tender. Add fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season with salt. Turn carefully. Pour over the wine and fish broth. Add the amount of water needed to cover. Simmer, covered, for 1 hour. After 40 minutes, add potato chunks. Season to taste. Serve in casserole with fresh crusty white bread.

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