Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, marmitako. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Te proponemos descubrir un nuevo concepto del ocio en la costa de Euskal Herría. Marmita translates as 'pot' or 'casserole' in Basque, while the suffix ko is the genitive case, so that marmitako literally means 'from the pot'.
Marmitako is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Marmitako is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have marmitako using 24 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Marmitako:
- Get Stock
- Take Bones and head of a small hake (any fish is fine)
- Prepare onion
- Get carrot
- Prepare prawn heads
- Get water
- Take salt
- Get Marmitako
- Make ready tuna steaks cut in to cubes
- Prepare prawns
- Prepare chile
- Get small lemon
- Make ready onion
- Get largish potato
- Take ripe tomato
- Take green pepper
- Get garlic
- Get chickpeas (optional)
- Prepare red chilli
- Prepare sweet paprika
- Make ready strands saffron
- Prepare small glass white wine
- Make ready fresh parsley
- Take Salt and pepper
En ella se ponían las verduras junto al pescado recién. Marmitako de atún, una receta elaborada por el cocinero Karlos Arguiñano en la que las patatas van Receta de marmitako de calamar, un guiso marinero típico de la cocina vasca, con patatas. El Marmitako es una receta tradicional de la cocina vasca que combina dos productos de mar y tierra: el bonito y las patatas. Nuestro single del primer disco de Marmitako.
Instructions to make Marmitako:
- Make the stock by putting all the ingredients in a large covered pan and bring the a boil
- While the stock is heating up, take the heads off the prawns and add them to the pan. Once the stock starts boiling, put the heat down to low and leave to simmer for an hour and a half.
- Peel and devein the prawns and put them in a dish with the sliced chile and the juice of half the lemon. Cover with cling film and put in the fridge. Now you can go off and do something else for until the stock is ready. When it is, take the pan off the heat and prepare the the rest of the ingredients. Peel the potato, grate the tomato and chop the onion, pepper and garlic into small pieces.
- Heat some oil in a pan. Add the tuna pieces and seal them - this will only take a couple of minutes. Put the pieces on a plate and set aside.
- In the same pan, add a little more oil and the onion, garlic and green pepper. Cook over a moderate to low heat for about 10 minutes, stirring with a spatula or wooden spoon now and again. Add the tomate and stir well.
- Cut the potato into small pieces and add to the pan. Add the saffron and paprika and stir
- Add the wine. Turn up the heat and let the wine bubble away for a few minutes
- Add the fish stock (enough to cover all the ingredients) and chickpeas. Add the juice of the other half of the lemon, stir well, cover, turn the heat down, cover and leave to simmer for 15 minutes.
- Take the prawns out of the fridge. Add the tuna and prawns to the pan and stir again. Cover and leave over a moderate heat for 5 minutes
- Transfer the liquid to another pan, put over a high heat and boil for a few minutes to thicken the soup.
- Return the soup to the pan. Chop the parsley and add. Give one last stir, serve in warm bowls. And enjoy ☺️ with a glass of red wine 🍷🍷
Production: Marmitako Recording, Editing and Mixing: Marko Junghanß. El marmitako es un guiso de bonito con patatas, pimiento verde, pimiento choricero, cebolla y tomates cuyo origen se halla en los pescadores de Asturias, Cantabria y el País Vasco. Marmitako — Thunfisch Marmitako Marmitako, Marmitaco, auf Baskisch auch Sorropotún, Marmita oder in Kantabrien auch Marmite ist ein Fischeintopf, der mit Thunfisch, Kartoffeln, Zwiebeln. El marmitako de bonito es una receta de cocina vasca, al norte de España. Sus ingredientes principales son las patatas y el bonito.
So that is going to wrap it up for this special food marmitako recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
