Marmitako
Tuna and potato stew.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Bodegón Alejandro
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Marmitako originated as a humble fisherman's stew, likely developed out of necessity on fishing boats in the Cantabrian Sea. The name itself hints at its maritime origins, deriving from the Basque word 'marmita,' referring to the metal pot traditionally used to cook the dish on board.
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Marmitako is deeply ingrained in Basque culinary culture, representing a connection to the sea and the region's fishing heritage. It's a dish often enjoyed in communal settings, reflecting the Basque tradition of shared meals and strong family bonds.
Basque Identity
Marmitako is more than just a meal; it's a symbol of Basque identity, representing the region's close ties to the sea and its distinctive culinary traditions. It showcases the use of local ingredients and simple cooking methods to create a flavorful and nourishing dish.
Festive Occasions
While a common everyday dish, Marmitako is often served during festive occasions and celebrations in the Basque Country, particularly those related to fishing and maritime activities. It is also found in many restaurants and homes throughout Spain.
Communal Eating
The dish is ideally suited to be shared, encouraging togetherness and conversation. Its comforting and hearty nature makes it a perfect choice for gatherings, reinforcing the importance of community in Basque culture.
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The flavor profile of Marmitako is a harmonious blend of oceanic freshness and earthy warmth, primarily driven by tuna, potatoes, and peppers.
Fresh tuna provides a rich, savory, and slightly metallic taste, counterbalanced by the starchy sweetness of potatoes. Pimientos choriceros (chorizo peppers) contribute a smoky, sweet, and mildly spicy depth. Onions and garlic add aromatic complexity, while tomatoes lend a subtle acidity and sweetness. A touch of paprika can enhance the color and smoky flavor. The overall effect is a deeply satisfying and comforting stew with a distinctly maritime character.
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Tuna Quality
Use high-quality, fresh tuna steaks for the best flavor and texture. Albacore or yellowfin tuna are excellent choices. Avoid using canned tuna, as it lacks the richness and depth of flavor found in fresh tuna.
Pepper Selection
Pimientos choriceros (chorizo peppers) are essential for authentic Marmitako. If unavailable, you can substitute with dried ñora peppers, rehydrated in hot water before use. Alternatively, a combination of sweet paprika and a touch of smoked paprika can provide a similar flavor profile.
Gentle Simmering
Simmer the stew gently over low heat to allow the flavors to meld and develop fully. Avoid boiling, as this can make the tuna tough and dry. Patience is key to achieving a rich and flavorful Marmitako.
Potatoes
Use waxy potatoes that hold their shape well during cooking, such as Yukon Gold or red potatoes. Avoid starchy potatoes, which can become mushy.
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