Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, marmitako. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Marmitako is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Marmitako is something which I’ve loved my entire life.
In Spain's Basque Country, marmitako means roughly "from the pot." This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make during. El marmitako es un guiso de atún con patatas, cebolla, pimiento verde y tomate. Eva Arguiñano enseña al popular presentador Carlos Sobera cómo preparar este.
To get started with this recipe, we have to prepare a few components. You can have marmitako using 24 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Marmitako:
- Make ready Stock
- Make ready Bones and head of a small hake (any fish is fine)
- Take onion
- Prepare carrot
- Prepare prawn heads
- Prepare water
- Make ready salt
- Take Marmitako
- Get tuna steaks cut in to cubes
- Take prawns
- Get chile
- Take small lemon
- Make ready onion
- Get largish potato
- Make ready ripe tomato
- Make ready green pepper
- Get garlic
- Get chickpeas (optional)
- Get red chilli
- Prepare sweet paprika
- Get strands saffron
- Take small glass white wine
- Make ready fresh parsley
- Take Salt and pepper
El nombre de marmitako o marmita viene dado por el recipiente donde se cocinaba este guiso. La marmita es una olla de metal con tapa. En ella se ponían las verduras junto al pescado recién. There are many versions of marmitako, and ingredients vary according to what is available.
Instructions to make Marmitako:
- Make the stock by putting all the ingredients in a large covered pan and bring the a boil
- While the stock is heating up, take the heads off the prawns and add them to the pan. Once the stock starts boiling, put the heat down to low and leave to simmer for an hour and a half.
- Peel and devein the prawns and put them in a dish with the sliced chile and the juice of half the lemon. Cover with cling film and put in the fridge. Now you can go off and do something else for until the stock is ready. When it is, take the pan off the heat and prepare the the rest of the ingredients. Peel the potato, grate the tomato and chop the onion, pepper and garlic into small pieces.
- Heat some oil in a pan. Add the tuna pieces and seal them - this will only take a couple of minutes. Put the pieces on a plate and set aside.
- In the same pan, add a little more oil and the onion, garlic and green pepper. Cook over a moderate to low heat for about 10 minutes, stirring with a spatula or wooden spoon now and again. Add the tomate and stir well.
- Cut the potato into small pieces and add to the pan. Add the saffron and paprika and stir
- Add the wine. Turn up the heat and let the wine bubble away for a few minutes
- Add the fish stock (enough to cover all the ingredients) and chickpeas. Add the juice of the other half of the lemon, stir well, cover, turn the heat down, cover and leave to simmer for 15 minutes.
- Take the prawns out of the fridge. Add the tuna and prawns to the pan and stir again. Cover and leave over a moderate heat for 5 minutes
- Transfer the liquid to another pan, put over a high heat and boil for a few minutes to thicken the soup.
- Return the soup to the pan. Chop the parsley and add. Give one last stir, serve in warm bowls. And enjoy ☺️ with a glass of red wine 🍷🍷
But most renditions include tuna, potatoes, garlic, and peppers. Although crushed red pepper flakes are not. El marmitako parte de ingredientes humildes al alcance de todos, y es un guiso muy nutritivo, muy completo y reconfortante, debería estar en el recetario básico en todos los hogares. El marmitako de bonito es una receta de cocina vasca, al norte de España. Sus ingredientes principales son las patatas y el bonito.
So that’s going to wrap it up for this special food marmitako recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
