The stew or stagy of tuna or beautiful, called Marmitako in Northern lands such as Asturias, Basque Country or Galicia, is a wonderful dish full of unique contrasts and flavors. This humble preparation of sailors is very nutritious without becoming too heavy or loaded into calories. It can be done from other ingredients, but in this case we want all your family. Go for it!
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make tuna marmitako: |
| 3 slices of fresh tuna without skin or spines 1 leek 1 piece of red and green pepper 1 cup of frozen peas 2 pieces of potatoes 2 cloves of garlic and dried fells 1 tablespoon soup of choricero pepper in paste ( optional) 2 small tomatoes, mature 1 small glass of white wine or txakoli 1 branch of chopped parsley or dry 2 glasses of water or fish broth 2 pinch pellizcos of salt 2 jets of olive oil |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for macrobiotics, |
Ingredients to make tuna marmitako:
1. First, chop the peppers and the leek into medium pieces; Cut the garlic into sheets. Pour oil into a saucepan and heat it. When hot, add vegetables over medium heat and remove with a wooden spoon or kitchen tongue.
2. Let me saute for 5 minutes and, after this time, peel the tomato and cut it into medium pieces. Also add it to the saucepan and let it cook for 4 minutes stirring occasionally.
3. Meanwhile, peel and cut the potatoes by clicking them to release the starch and thick the tuna marmitako. Add potatoes, felling and dileged peas to the stew. Remove and let cook for 3 more minutes.
Trick: To chascar the potatoes, introduce the knife in the potato and, before reaching the end of the cut, rotates with care and rompelas.
4. Prepare the fish broth or fumet, you can mix it with wine or txakoli if you have and a tablespoon of choricero pepper paste. Pour everything into the saucepan. Salt test and let it cook for 15 minutes. Then, add the tuna to finish taking the rest of the ingredients. Let cook for about 10 minutes without passing so that the tuna does not lose properties.
Trick: The choricero pepper is a kind of pepper that is allowed to be dried and then hydrate it and extract only its pulp. You can also find it in jars turned into pasta.
5. This exquisite tuna marmitako stew is ready, serve it sprinkling parsley over. It is perfectly a semi -dry white vinito or a txakoli of the earth. If you wish, you can serve some bread to wet this great broth that will make this humble dish of yesteryear an unparalleled luxury dish.
