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

45 min
Type of dish: Fish, Vegetables
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: May, June, July, August, September, October
Allergens:
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.5 kg
Onion 0.1 kg
Green pepper 0.1 kg
Basic Biscaynne sauce 0.125 l
Fumet 0.75 l
Frozen bonito (tuna loin) 0.4 kg
Table salt 3.75 g
See Recipe
Onion 0.125 kg
Chorizo pepper 1.125 ud
Table salt 4.688 g
Sunflower oil 0.013 l
See Recipe
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.5 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
381.98
kcal
Carbohydrates
52.46
g
Proteins
24.8
g
Lipids
6.57
g
Sugars 4.44 g
Salt (Sodium) 676.05 mg
Folic acid 58.87 ug
Vitamin C 83.42 g
Vitamin A 52.11 ug
Zinc 1.78 mg
Iron 3.45 mg
Calcium 98.16 mg
Cholesterol 36.01 mg
Polyunsaturated fatty acids 3.06 g
Monounsaturated fatty acids 1.26 g
Saturates 1.46 g
Fiber 6.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.