1. Cut the tuna into small pieces, along with the chilies and tomatoes. Mince garlic and onions.
2. Fry everything in 5 tablespoons of olive oil. The ideal container is a large earthenware casserole.
3. When the onion is blond, incorporate the diced potatoes. Mix well and season. Moisten with white wine and a glass of water.
4. Cover the dish and leave to cook over a low heat for a good half hour. Serve hot.
Note: To avoid the taste being too strong, it is advisable to flambé the wine before adding it to the preparation.
The origin of Marmitako is surely to be found at the bottom of Basque fishermen's boats.
Its name comes from the word Marmita, which is the earthen vessel in which Marmitako is prepared on the high seas. It may be a classic recipe of Basque cuisine and typical of the fisherman, but there are many variations.
Marmitako is a traditional dish of Basque cuisine, it is a tuna stew.
For the record, it is an old recipe that fishermen used to prepare themselves on board their ships. This grub, which is still served steaming hot, was used to warm the bodies of these sailors, who were often put to the test!
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