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
Fumet 0.75 l
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)
Fiber 11.19 g
Saturates 1.5 g
Monounsaturated fatty acids 0.98 g
Polyunsaturated fatty acids 2.77 g
Cholesterol 36.0 mg
Calcium 201.42 mg
Iron 4.97 mg
Zinc 2.11 mg
Vitamin A 183.51 ug
Vitamin C 111.13 g
Folic acid 191.9 ug
Salt (Sodium) 68.07 mg
Sugars 16.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.