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 long fishing routes on their boats, and still do. Traditionally, locals crack the potatoes with a partial cut, then break off ragged chunks to toss into and add starchiness to the potato soup. Adding the tuna right at the end, just as the soup is removed from the heat, keeps the fish moist and tender.
Featured in: "Inside the Members-Only Eating Clubs of San Sebastián."
- 1 lb. raw tuna, cut into ½-inch cubes
- Kosher salt
- 1 tbsp. extra-virgin olive oil
- 1 green bell pepper, coarsely chopped
- 1 yellow onion, coarsely chopped
- 1 lb. yellow potatoes, peeled and coarsely chopped
- 1 garlic clove, finely chopped
- 1 tsp. pimentón (smoked paprika)
- Coarsely chopped Italian parsley leaves, for garnish