Marmitako de Bonito, a stew with potatoes typical of Spanish gastronomy. Although with the arrival of heat it seems that preparing stews do not want so much, the truth is that it is the best time to make recipes with this fish, since it is its best season. Marmitako is a fishermens stew originating from Asturian cuisine, Basque and Cantabrian. It is easy to do, but it needs its time, since it is a stew that is cooked over low heat to make a delicious sauce. The pretty is a blue fish that has a very soft meat and is whitewer than tuna, it is a delight and can be prepared in many ways, such as chin, grilled, with tomato …, or as we show you here . Stay in recipes and discover with us how to make a beautiful marmitako.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make a beautiful marmitako: |
| 600 grams of bonito 4 potatoes 1 onion 2 cloves of garlic 1 piece of red pepper 1 piece of green pepper 4 tablespoons soups of tomato sauce or fried tomato 150 milliliters of white wine 1 can Fish 1 tablespoon of sweet paprika 1 tablespoon spicy paprik |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make a beautiful marmitako:
1. Clean the fish removing spines and skin. With the thorns it prepares a fish broth, so the Bonito Marmitako will be totally homemade. Cut the pretty into medium pieces, put a casserole with a good stream of oil over medium-high heat, pass the pieces of pretty through the flour and dorake them. Take them out and reserve them.
2. Prepare the vegetables, so that the onion cuts, itch the garlic, lava and cut the pieces of peppers very small.
3. Add to the same casserole where you have cooked the beautiful onion and garlic, lower the fire and give these ingredients for a couple of minutes. Then, incorporate the peppers and let everything be pointed next to medium heat.
4. When everything is poached, add the tomato, remove, let it cook a couple of minutes and add the sweet paprika. If you prefer, you can add spicy paprika. Remove and continue cooking the Bonor Marmitako Fund.
5. Before the paprika burns, cast the white wine and let 3 minutes cook for alcohol to evaporate.
6. Peel and cut the potatoes, add them to the casserole and remove so that all the flavors of the recipe are mixed.
7. Pour the fish broth so that it completely cover the potatoes. You can add water if you don have enough broth. Take a little salt and let the marmitako cook for a beautiful heat until the potatoes are cooked. If you see what more broth or water is needed, see.
8. When you see that the stew is already well done, salt test and rectify. Incorporate the beautiful pieces, let everything be cooked together for 2 minutes and turn off the fire.
9. Let the stew rest for about 10 minutes and will be ready to eat. This Bonito Marmitako recipe is spectacular because of its incredible flavor and texture. Without a doubt, it is a perfect dish to replenish strength while enjoying a good meal.
