Marmitako

This beautiful dish is from the Basque region, on the south west coast of France, near the Spanish border. Because of its location, the Basque region was for centuries part of a well known spice route which is how the famous Piment d'Espelette arrived there. Since they have continued to produce this amazingly smoky chilli powder that has become a favorite with chefs worldwide.

The name of this recipe means 'from the pot' & it is a rustic fisherman's stew, made to keep them going through long days at sea. You can replace the tuna with a firm white fish, such as cod, which you would add 3-5 minutes before the end of cooking. You could even get sassy by adding mussels, prawns or other seafood. Just cook your vegetables & pop the seafood in at whatever point meets the required cooking time.

4 Servings

Ingredients:

4 tbsp olive oil

600gr fresh tuna, cut into large chunks

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 green pepper, diced

1 red pepper, diced

2 tomatoes, finely chopped

500gr potatoes, cut into bite-sized cubes

15cl white wine

20cl fish stock

1 sprig of thyme

1 bay leaf

1 tbsp Piment d'Espelette

Heat the olive oil in a pot over medium low heat.

Add the tuna, onions, garlic, peppers and tomatoes.

Allow to cook for 5 minutes before adding the wine, fish stock, bay leaf, thyme & Piment d'Espelette.

Stir gently then add the potatoes.

Bring to a simmer. Cover & cook on low heat 20-30 minutes or until the potatoes are cooked through.

Enjoy with a slice of baguette.