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Marmitako (Basque Tuna and Potato Soup)

This Spanish stew is as vibrant as it is hearty.
Course Dinner, Lunch
Cuisine Basque


  • 1 lb. raw tuna cut into ½-inch cubes
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 1 green bell pepper coarsely chopped
  • 1 yellow onion coarsely chopped
  • 1 lb. yellow potatoes peeled and coarsely chopped
  • 1 garlic clove finely chopped
  • 1 tsp. pimentón smoked paprika
  • Coarsely chopped Italian parsley leaves for garnish


  • STEP 1
  • In a medium bowl, season the tuna lightly with salt and toss to coat. Set aside.
  • STEP 2
  • To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes. Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes. Add the pimentón and 3 cups water and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes. Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.


This recipe is sponsored by Mediterranean Supermarket
Keyword Basque, Basque cuisene, Basque recipes, soup