Bonito marmitako

Ingredients

• 1 kgbonito
• 3potatoes
• 1green pepper
• 1 tablespoonñora pepper pulp
• 1onion
• 2garlic cloves
• 1tomato
• 300 mlfish stock
• 125 mlwhite wine
• 1 tablespoonsweet paprika
• 1cayenne pepper
• a splashextra-virgin olive oil
• to tastefresh parsley
• to tastesalt

Instructions

1. 1

   Prepare ingredients

   Peel and finely slice the onion. Wash, deseed and dice the green pepper, then peel and chop the garlic. Peel the potatoes and break them into medium-sized chunks so they release some starch as they cook. Peel and grate the tomato, then cut the bonito into evenly sized chunks.

2. 2

   Make the sofrito

   Heat a splash of extra-virgin olive oil in a wide casserole. Add the garlic, onion and green pepper with a pinch of salt. Cook over a medium heat for several minutes, stirring occasionally, until the vegetables soften and begin to turn lightly golden. Stir in the grated tomato and cook for a few more minutes so some of its moisture evaporates.

3. 3

   Add spices and potatoes

   Stir in the ñora pepper pulp, sweet paprika and cayenne, mixing promptly so the paprika does not burn. Add the potato chunks and turn them through the sofrito to coat.

4. 4

   Simmer the stew

   Pour in the white wine and cook for a few minutes to let the alcohol evaporate. Add enough fish stock to cover the ingredients and bring to the boil. Reduce the heat, cover and simmer for about 1 hour. Gently swirl or stir the casserole from time to time to help the broth develop body; add a little more stock if it reduces too much.

5. 5

   Add the bonito

   Once the potatoes are tender, remove the cayenne. Add the bonito and adjust the salt, then turn off the heat. Cover the casserole and leave it to stand for about 10 minutes so the fish cooks gently in the residual heat.

6. 6

   Finish and serve

   Scatter chopped fresh parsley over the stew and serve the marmitako hot.

What is bonito marmitako?

Marmitako is a Basque stew traditionally associated with fishermen and made with fish, potatoes and a savoury pepper-based broth. Its name is linked to the cooking pot, and it is valued as a hearty one-pot meal.

This version builds flavour with a sofrito of onion, green pepper, garlic and tomato, plus ñora pepper and paprika. The potatoes help thicken the stock, while bonito is added at the end to keep it tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 35g protein, 20g carbs, 18g fat.

The potatoes provide most of the carbohydrates, while bonito supplies much of the protein. Olive oil contributes fat, with additional richness from the fish; pair a serving with a green salad or another non-starchy vegetable for a more balanced plate.

Build the sofrito

Vegetables first: Cook the onion, green pepper and garlic over medium heat until soft and just beginning to colour. A gentle start brings out their sweetness without scorching the garlic.

Tomato next: Let the grated tomato cook down for a few minutes before adding the spices. This concentrates its flavour and reduces excess liquid in the base.

Use the potatoes to thicken the broth

Break, rather than neatly slice, the potatoes into chunks. Their rough edges release starch into the stock as they simmer, giving the broth more body.

Keep the simmer gentle and move the casserole with a careful swirl from time to time. Vigorous stirring can break up the potato pieces.

Watch the paprika and cayenne

Paprika: Stir it in quickly with the ñora pulp, then add the potatoes so the spice does not sit in hot oil for long. Burnt paprika can make the stew taste bitter.

Cayenne: It adds heat as the stew cooks, so remove it when the potatoes are tender. Remember to take it out before serving.

Finish the bonito gently

The recipe adds the bonito after the potatoes are cooked, then turns off the heat and rests the covered stew for about 10 minutes. This lets the fish cook in the residual warmth rather than boiling in the pot.

Cutting the fish into similarly sized chunks helps them cook at a similar pace. Avoid stirring hard once the bonito is in, so the pieces stay intact.

Serve it hot

Marmitako is filling enough to serve on its own, with chopped parsley for freshness. Crusty bread is useful for the broth, while a simple green salad can add a crisp contrast.

If the stew has thickened while standing, loosen it with a small splash of stock before serving. Reheat gently rather than bringing it to a vigorous boil.

Recipe notes & tips

• Cut the bonito into evenly sized chunks so they finish cooking at roughly the same time.
• Have the vegetables prepared before heating the oil, as the sofrito needs regular attention.
• Add the paprika and immediately move on to the potatoes to reduce the risk of burning it.
• Check the stock level during simmering and add a little more if the potatoes are no longer covered.
• Taste the broth for salt before adding the bonito, then adjust again if needed.
• Let the covered stew rest for the full 10 minutes after switching off the heat.

Variations

• Milder stew: Leave out the cayenne for less heat.
• More vegetables: Add diced red pepper to the sofrito.
• Herb finish: Use a little extra parsley just before serving.
• Stock adjustment: Add more fish stock if you prefer a brothier stew.
• Fish alternative: Use another firm fish that holds its shape during gentle cooking.

Common mistakes to avoid

• Burning the paprika: Stir it in briefly and add the potatoes straight away.
• Boiling the bonito: Add it only once the potatoes are tender, then turn off the heat and let it rest covered.
• Stirring too roughly: Swirl the casserole gently to keep the potato chunks intact.
• Letting the stew dry out: Check the liquid as it simmers and top up with stock if needed.
• Cutting uneven fish chunks: Make them similar in size so they cook evenly during the resting time.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan until piping hot, adding a splash of stock if the broth has thickened; avoid prolonged boiling, which can toughen the bonito.

Frequently asked questions