Seasonal recipe: marmitako stew

Marmitako is an incredibly popular and typical Basque dish that is one of our favorites. It is a fisherman’s boat stew, simple but brimming with flavor. Originally created on board local fishing boats out on the high seas, it was the Basque fishermen – also known as “arrantzaleak” – who first came up with this recipe.

Cooked in a large pot (marmitako means roughly “from the pot” in Basque) on the deck of the ship, it was also a moment to come together. What was caught side by side was enjoyed side by side.

Traditionally, it is prepared with bonito, taking advantage of the summer season for this type of fish, although it can also be cooked with many other fish such as bluefin tuna.

Step by step

- We are going to start by making the marmitako fumet. To do this, we are going to take the bonito bones and soak them in water and ice until they bleed.

- We will then boil it until it becomes a clear liquid and leave it to infuse for 1 hour.

- While the fumet infuses, we are going to prepare the bonito so that we can cook it in two different ways.

- Take ¾ of the bonito loin, divide it into two parts, and cut it into medium-sized cubes.

- Set aside the remaining part of the loin to cut it after cooking.

- In both cases, add a little oil so that it does not dry out.

- Put the oil, garlic and pepper in a saucepan to sauté. Next, add the onion, red pepper and green pepper to fry together with the broken potato so that it releases its starch.

- Add the tomato sauce and soak it in the fumet as hot as possible.

- If, despite the potato being cooked, the marmitako still looks liquid, add 1 or 2 more broken potatoes to give it a little more body.

- To prevent overcooking, remove the pan from the heat and add the bonito cubes so that they cook in the heat of the broth.

- With the other pieces of bonito that we have kept at the beginning, we are going to cut them into small but thick pieces so that a raw part remains in the centre, and they are not overcooked when we fry them in the frying pan.

- As it is pepper season, we suggest you add them to the dish to complete it.

- We are going to take 6 peppers and fry them in clean oil at 160º for approximately 30 seconds, stirring them at the same time so that they are evenly fried. Remember that they must be fried, but keep their bright green colour.

- We suggest that you put the contents of the marmitako with the cubes of bonito on a plate and add the pan-fried bonito on top, accompanied by the peppers.

On egin !

Marmitako de bonito


  • 150gr bonito

  • 200gr kennebec potatoes

  • 10gr tomato sauce

  • 4 slices of dried red chili pepper

  • 300ml bonito "fumet"

  • 6 fresh peppers

Vegetable sauté

  • 500gr onion

  • 250gr green pepper, chopped

  • 250gr red pepper, chopped

  • 2 cloves of garlic, sliced

  • 100ml olive oil