Basquetunapotatocasserole Recipes

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MARMITAKO RECIPE



Marmitako Recipe image

The origins of this fish soup or stew come from the Basque fishing boats, where the appointed cook had to be original and feed everyone with the left overs and trimmings of the day's work. The name marmitako comes from the word 'marmita', a casserole dish used on the fish boats to be able to cook for hungry fishermen. The recipe has developed with time to become more refine but the basics of potatoes and bonito tuna are still there.

Provided by Javier De La Hormaza

Categories     Basque Recipes, Recipes, Spanish Soups & Stews

Yield 4 people

Number Of Ingredients 16

500g fresh tuna
2 large red onions, finely chopped
2 green peppers, finely chopped
1 garlic clove, finely chopped
1 spring onion, finely chopped
2 tbsp of extra virgin olive oil
1kg of russet potatoes, peeled
3 pimientos choriceros soaked in hot water or 3 tsp of pimiento choricero puree
1 tbsp of chopped fresh flat leaf parsley
Salt
1/2kg of bones and skin from the tuna
1 large onion, finely chopped
2 sticks of celery, finely sliced
1 leek, finely sliced
6 button mushrooms, finely sliced
Few parsley stalks

Steps:

  • Remove the skin and bones from the tuna. Place these into a strainer and rinse to remove any scales or blood.
  • Make a fish stock by sweating gently with a drop of olive oil all the vegetables for 5 minutes, add the fish bones and cover with water. Bring to the boil, skim all impurities and simmer for twelve minutes, strain through a fine sieve and set aside.
  • Chop the red onion and green peppers finely, cut the potatoes into irregular 4cm chunks. The best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
  • Pour 2 tbsp of extra virgin olive oil into a large pot, heat slowly and add the red onion and green peppers, when the onion is soft add the potatoes and stir with a wooden spoon, cook slowly for 5 minutes to allow the potatoes to release their starch.
  • Place a fine strainer over the pot and pour the fish stock to cover the potatoes, if necessary add a little water. Bring to the boil and cook on a moderate heat moving the pot now and again for the potatoes to thicken the stew. Season with salt and add the pimiento choricero.
  • The potatoes should take about 15 minutes to cook at a slow heat. Cut the tuna into one 2cm chunks, once the potatoes are cooked add the fish and cook for about 2 or 3 minutes turn off the heat and put a lid on the pot and leave for 5 minutes to rest. Serve immediately.

MARMITAKO - BASQUE TUNA STEW RECIPE



Marmitako - Basque Tuna Stew Recipe image

Provided by Albert Bevia @ Spain on a Fork

Time 1h

Number Of Ingredients 15

-2 fillets fresh tuna
-1/4 cup extra virgin Spanish olive oil
-2 cloves of garlic
-1/2 large onion
-1/2 red bell pepper
-1/2 green bell pepper
-1 large yukon gold potato
-1 cup diced tomatoes
-1/2 tsp dried thyme
-1/2 tsp smoked paprika
-1/2 cup white wine
-2 1/2 cups fish broth
sea salt
freshly cracked black pepper
fresh parsley

Steps:

  • Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes
  • Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes
  • Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat
  • While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes
  • After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes
  • Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
  • Enjoy!

BASQUE TUNA & POTATO CASSEROLE



Basque Tuna & Potato Casserole image

Marmitako is a traditional Basque dish, which I have yet to make myself. I'm told it's delicious and seems very easy to make. I like the one pot idea! I'm unsure of the serving size, it seems like a lot to me for 4 people!

Provided by magpie diner

Categories     Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs fresh tuna
5 tablespoons olive oil
1 onion, diced
4 garlic cloves, chopped fine but not minced
2 green peppers, diced
2 large tomatoes, seeded and diced
1 teaspoon paprika
1 fresh chili peppers or 1 pinch cayenne
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon pepper
2 lbs potatoes, peeled and sliced
water
1/2 cup white wine (optional)
2 tablespoons fresh parsley, minced (optional)

Steps:

  • Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
  • Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
  • When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
  • Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
  • When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
  • Serve with crusty bread and a salad!

MEDITERRANEAN-STYLE SKILLET TUNA CASSEROLE



Mediterranean-Style Skillet Tuna Casserole image

Extremely tasty, non-creamy tuna casserole that explodes with flavor.

Provided by Amy Hill

Categories     Tuna Casserole

Time 1h15m

Yield 4

Number Of Ingredients 13

2 cups farfalle (bow tie) pasta
1 tablespoon olive oil
¼ cup thinly sliced onion
2 cloves garlic, minced
8 ounces chunk light tuna in water, drained and flaked
¾ cup water
½ cup dried cranberries
½ cup sun-dried tomatoes, chopped
¼ cup pitted Kalamata olives, halved
2 tablespoons pine nuts
1 tablespoon chopped fresh parsley
½ cup finely shredded Parmesan cheese
½ cup coarsely torn fresh basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
  • Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
  • Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
  • Sprinkle with basil before serving.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 32.6 g, Cholesterol 25.8 mg, Fat 9.6 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 464 mg

BEST TUNA CASSEROLE



Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories     Seafood     Fish     Tuna

Time 35m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

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