Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, marmitako. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
In Spain's Basque Country, marmitako means roughly "from the pot." This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make during. El Forner de Alella y Carmen os preparan hoy un Guiso de Atún Fresco con Patatas y Pimiento Verde. Es un plato tradicional del Norte de España. To make the marmitako, put the ancho peppers in a heat-proof bowl.
Marmitako is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Marmitako is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have marmitako using 24 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Marmitako:
- Prepare Stock
- Prepare Bones and head of a small hake (any fish is fine)
- Get 1 onion
- Get 1 carrot
- Make ready 250 gr. prawn heads
- Make ready 1 litre water
- Make ready Pinch salt
- Make ready Marmitako
- Make ready 2 tuna steaks cut in to cubes
- Prepare 250 gr prawns
- Get 1 chile
- Take 1 small lemon
- Get 1 onion
- Get 1 largish potato
- Make ready 1 ripe tomato
- Get 1 green pepper
- Take 1 clove garlic
- Make ready 1 handful chickpeas (optional)
- Make ready 1 red chilli
- Make ready 1 tsp sweet paprika
- Take A few strands saffron
- Prepare 1 small glass white wine
- Get 1 bunch fresh parsley
- Prepare to taste Salt and pepper
El Marmitako de atún es un plato muy apreciado que tiene un origen humilde. 'Marmitako' hace referencia a una olla de pescado que en Francia por ejemplo se llama marmite, en Cantabria. El Forner de Alella y Carmen os preparan hoy un Guiso de Atún Fresco con Patatas y Karlos Arguiñano presenta la receta de Marmitako, un guiso de bonito y patatas tradicional de la. El marmitako de bonito es una receta de cocina vasca, al norte de España. Sus ingredientes principales son las patatas y el bonito.
Instructions to make Marmitako:
- Make the stock by putting all the ingredients in a large covered pan and bring the a boil
- While the stock is heating up, take the heads off the prawns and add them to the pan. Once the stock starts boiling, put the heat down to low and leave to simmer for an hour and a half.
- Peel and devein the prawns and put them in a dish with the sliced chile and the juice of half the lemon. Cover with cling film and put in the fridge. Now you can go off and do something else for until the stock is ready. When it is, take the pan off the heat and prepare the the rest of the ingredients. Peel the potato, grate the tomato and chop the onion, pepper and garlic into small pieces.
- Heat some oil in a pan. Add the tuna pieces and seal them - this will only take a couple of minutes. Put the pieces on a plate and set aside.
- In the same pan, add a little more oil and the onion, garlic and green pepper. Cook over a moderate to low heat for about 10 minutes, stirring with a spatula or wooden spoon now and again. Add the tomate and stir well.
- Cut the potato into small pieces and add to the pan. Add the saffron and paprika and stir
- Add the wine. Turn up the heat and let the wine bubble away for a few minutes
- Add the fish stock (enough to cover all the ingredients) and chickpeas. Add the juice of the other half of the lemon, stir well, cover, turn the heat down, cover and leave to simmer for 15 minutes.
- Take the prawns out of the fridge. Add the tuna and prawns to the pan and stir again. Cover and leave over a moderate heat for 5 minutes
- Transfer the liquid to another pan, put over a high heat and boil for a few minutes to thicken the soup.
- Return the soup to the pan. Chop the parsley and add. Give one last stir, serve in warm bowls. And enjoy ☺️ with a glass of red wine 🍷🍷
El marmitako de bonito es una receta de cocina vasca, al norte de España. Sus ingredientes principales son las patatas y el bonito. Es una receta que se puede elaborar de infinidad de formas. Marmita — Thunfisch Marmitako Marmitako, Marmitaco, auf Baskisch auch Sorropotún, Marmita oder in Kantabrien auch Marmite ist ein Fischeintopf, der mit Thunfisch, Kartoffeln, Zwiebeln. La marmita de bonito (conocido también como marmita, marmitako o sorropotún en Asturias y Cantabria, marmitako en el País Vasco y marmite en Francia) es un plato basado en Thunnus alalunga (atún blanco o bonito del norte), cuyo origen se encuentra en los pescadores asturianos.
So that’s going to wrap this up with this special food marmitako recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
