Marmitako
The fishermen's stew of bonito tuna, potatoes and peppers, cooked on board in the pot it's named for.
What makes it marmitako
- Bonito or tuna, added last.
- Potatoes 'cracked', not sliced, to thicken.
- Choricero pepper pulp.
Where it comes from
Marmita is the pot. Basque fishermen made it at sea during the summer bonito season: potatoes broken rather than cut so they release their starch, peppers, and the fish added at the end, barely cooked.
Be the first here
Start your own marmitakoNo one here has made marmitako yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
BasqueBacalao al pil-pilSalt cod poached in olive oil with garlic and chilli, then swirled until the oil and the cod's gelatine become a thick sauce.1 version hereBasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.No one here has made it yet