Marmitako – Spanish Tuna Stew

1. Remove tuna skin. Wash and dice it into 1-inch cubes and place on a plate.

2. Peel and chop onion and 1 clove of garlic. De-seed, wash and chop green bell pepper.

3. Heat a stockpot or a deep wide casserole with 3 tablespoons of olive oil. When warm add the chopped onion, garlic and pepper. Cook, stirring occasionally over medium heat for 15 minutes.

4. Peel and chunk potatoes (1.5 inch cubes). Set aside.

5. Peel and grate the tomato. Add the tomato into the stockpot and sauté for 3-4 minutes. Then turn off the heat, add 1 teaspoon of Spanish sweet paprika and stir to combine.

6. Place 1 clove of garlic (peeled), 1 bunch of fresh parsley and 1 teaspoon of salt into a mortar. Use a pestle to grind it into a paste. You can place 1 cup of fish stock into the mortar with the mixture after it’s in paste form and then stir to dissolve.

7. Add bay leaves, potato chunks, fish stock and the mixture from the mortar to the stockpot.

8. Bring the pot to a boil and cook over low heat for 20-25 minutes. Shake occasionally to prevent potatoes from sticking.

9. Add the tuna and cook for 4-5 minutes (don’t over-cook it because the tuna should be juicy).

10. Serve and enjoy your tuna stew recipe (Spanish Marmitako).