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

45 min
Type of dish: Vegetables, Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.25 kg
Frozen bonito (tuna loin) 0.4 kg
Green pepper 0.1 kg
Onion 0.1 kg
Basic Biscaynne sauce 0.125 l
Fumet 0.75 l
See Recipe
Onion 0.125 kg
Chorizo pepper 1.125 ud
See Recipe
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration
  • Make a fumet.
  • Make a basic biscaynne puré without using any thickeners or liquids.
  • Clean the albacore and dice.
  • Soften the onion and the green pepper chopped into brunoise.
  • Add to the vegetables, the roughly cut (cracked) potatoes and the basic biscaynne puré. Sauté everything together.
  • Cover the rest of the ingredients with the fumet and allow to simmer.
  • Add the albacore when the potato is cooked and let it boil for one minute.
  • Add salt to taste.
Nutritional information (1 portion)
Energy
443.88
kcal
Carbohydrates
62.69
g
Proteins
28.01
g
Lipids
6.27
g
Fiber 11.79 g
Saturates 1.51 g
Monounsaturated fatty acids 0.99 g
Polyunsaturated fatty acids 2.8 g
Cholesterol 36.0 mg
Calcium 210.4 mg
Iron 5.23 mg
Zinc 2.19 mg
Vitamin A 184.8 ug
Vitamin C 121.65 g
Folic acid 196.2 ug
Salt (Sodium) 69.9 mg
Sugars 17.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.