Marmitako (potato, albacore, green and red pepper stew) Alkatene

45 min
Type of dish: Main course, Fish
Temperature: Hot
Seasonal period: May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.5 kg
Frozen bonito (tuna loin) 0.6 kg
Green pepper 0.25 kg
Red pepper 0.25 kg
Onion 0.25 kg
Fumet 1.25 l
Onion 0.083 kg
Green leek 0.833 ud
Parsley 0.001 g
Fish heads and bones 0.333 kg
Water 1.25 l

For this recipe, the following preparations are necessary:

  • Fumet
  • Basic biscaynne sauce
  • For the marmitako:
    • Soften the onion and the green pepper chopped into dices of 1 cm.
    • Add the roughly cut (cracked) potatoes, the biscaynne sauce and sauté.
    • Add the fumet until the rest of ingredients are covered and allow it to cook.
    • Add the bonito (tuna) cut into dices, allow it to boil for one more minute to finish off the cooking.
    • Add salt to taste and check if the thickness is as desired.
Nutritional information (1 portion)
Fiber 17.53 g
Saturates 2.69 g
Monounsaturated fatty acids 2.29 g
Polyunsaturated fatty acids 6.04 g
Cholesterol 54.02 mg
Calcium 337.73 mg
Iron 7.87 mg
Zinc 3.16 mg
Vitamin A 358.16 ug
Vitamin C 198.62 g
Folic acid 313.7 ug
Salt (Sodium) 544.25 mg
Sugars 30.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.