Homemade marmitako with white tuna

It's the season to make a homemade marmitako with white tuna!

Yes, the season of the appetizing northern bonito goes from the beginning of June to the end of October, which is when this fish appears in the Cantabrian coast. It is only northern bonito the one that exceeds 4 kilos in weight and is caught in the Bay of Biscay with hooks so that the fish does not suffer and offers a higher quality of meat.

And one of my favorite dishes is the homemade marmitako with white tuna! Do you want to learn how to make it? It is very simple:

INGREDIENTS: ( 4 persons)

• 500 gr of northern bonito sliced or diced
• 700 ml fish fumet
• 3 large potatoes
• 1 Italian green bell pepper
• 1 onion
• 2 cloves garlic
• 1 chili pepper
• 100 ml of white wine
• 1/2 teaspoon sweet paprika
• 1 ñora
• 2 bay leaves
• Olive oil
• Salt

STEP BY STEP RECIPE:

1. The first thing to do is to soak the ñora in warm water.
2. Then we will cut in brunoise, in small squares, the onion and the bell pepper and we will slice the peeled garlic clove.
3. In a saucepan or casserole, add a splash of olive oil, about 4 tablespoons, and poach the vegetables with the chili pepper and salt over medium heat for about 8 minutes.
4. In the meantime peel the potatoes and then cut them in not very big pieces. It is important the way you cut them, you have to “chascarlas” if this term exists in the kitchen. Take a potato with your hand, with the other hand take a sharp knife and introduce a little of the edge in the leg and then press with your big finger, make a twisting movement of the wrist upwards so that a piece of potato breaks and sounds when you cut it. I don't know if I have explained myself well, but the idea is to break the potato, not to cut it. This way the potato, when cooked, will release part of its starch and the broth will be thicker. Cut the 3 potatoes in this way and set aside. Remember that this is important for this recipe of homemade marmitako with white tuna.
5. The nice, Now on a board and with the help of a knife, you only have to remove the skin, and then be guided by the spine in the shape of a cross, to cut with the knife and remove the meat from the spine. Make small cubes.
6. Remove the ñora from the water and drain and with the help of a thin knife remove the flesh. Press the knife against the skin and drag it carefully to remove it. You will get about half a teaspoon. Add it to the sauce with the paprika, and stir everything.
7. Turn up the heat, add the white wine and let the alcohol evaporate for a couple of minutes. 
8. Add the potatoes and stir everything and cover with the fish stock and add the bay leaves. Let it cook over medium heat for about 30 minutes. Taste and adjust the salt if necessary. Turn off the fire.
9. Finally, add the bonito and stir to mix well with the potatoes and the broth and let it rest for 3 minutes with the lid on. This way, with the residual heat, the tuna will be cooked and will not be dry.

Ready this tasty homemade marmitako with white tunaServe hot.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum