This recipe is for a Basque fish stew called Marmitako. It contains onions, peppers, tomatoes, potatoes, white wine, tuna fish, and paprika cooked together in an earthenware dish. The onions and peppers are sautéed first before adding the tomatoes, hot pepper, salt, paprika and cooking covered for 18 minutes. Then potatoes and wine are added and cooked for 30 minutes. Tuna is then diced, seasoned with lemon juice and added to cook for a final 5 minutes.

1. MARMITAKO http://recipespicbypic.blogspot.com

2. MARMITAKO Ingredients for 4 persons : 1 big onion, 4 garlic cloves, 1 big red pepper, 1 big green pepper,1/2 kg. ripe tomatoes, 1 small red hot pepper, black pepper, salt, 2 teaspoons of sweet red paprika, ½ kg. of potatoes, ¼ liter of dry white wine, 600 grs. of fresh Tuna fish, half a lemon juice and olive oil. The earthenware dish is very suitable for this course. Chop the onion in small pieces and let cook at medium fire.

3. MARMITAKO When it starts getting transparent, add the peppers previously sliced in long strips. Smash the garlics and add to the casserole. Heat for 5 minutes at medium fire. Add half a glass of water and stir. Wash and add the small red hot peper cut in small slices taking the seeds away. Add some salt and black pepper and add the sweet paprika. Slow down the fire to minimum and have it for 8 minutes covered.

4. MARMITAKO Add the tomatoes (peeled and without seeds). Cover the casserole and have for other 10 minutes at low fire. Add the wine and the potatoes. Have it cooking for 30 minutes at low/medium fire.

5. MARMITAKO While the potatoes are cooking, prepare the tuna fish, wash it with fresh water and cut in dices. Dry it and pour the half lemon juice on top. Add the salt and black pepper to it and drop it in the casserole. Cook for only 5 more minutes with the cover on.

6. MARMITAKO I wish you could smell it! It’s a delicius recipe from the Basque country.