Marmitako (potato, albacore, green and red pepper stew) Alkatene
Potatoes 1.5 kg
Frozen bonito (tuna loin) 0.6 kg
- Preparing fish. Dice the fish into squares of 2 x 2 cm.
For this recipe, the following preparations are necessary:
- 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 2.3 g
Monounsaturated fatty acids 1.48 g
Polyunsaturated fatty acids 4.24 g
Cholesterol 54.0 mg
Calcium 337.4 mg
Iron 7.86 mg
Zinc 3.16 mg
Vitamin A 358.16 ug
Vitamin C 198.62 g
Folic acid 313.7 ug
Salt (Sodium) 107.19 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.
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