Welcome to Paulina Kitchen ! How are they? Today I have a recipe that they sure do not know, then today you will mark a before and after in your warm meals menu. In the southern hemisphere we are still going through the cold winter so nothing gives us more pleasure than those comforting, aromatic and spicy stews that fill the house with aromas.
On this occasion we will have to insist that they have a pancito by hand to wet in the sauce and "clean the dish." Marmitako's recipe has fish, vegetables, spicy, condiments and everything you want to add to give you your own version.
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About the marmitako
Marmitako a traditional dish of Basque cuisine that stands out for its flavor and simplicity. It is a fish stew , usually made with beautiful, accompanied by potatoes and vegetables , cooked in a marmita, hence its name.
The traditional marmitako and its characteristics
Although the traditional recipe includes beautiful, potatoes, pepper and onion , over time there have been adaptations and variations. Some modern versions incorporate ingredients such as colored peppers, peas, carrots and even seafood broth, enriching the basic recipe.
This recipe is an emblematic dish of the region, with a long history that dates back to fishermen who prepared this stew stew with the ingredients they had at hand. Marmitako's recipe reflects the fishing tradition of the region and the importance of keeping the culinary inheritance alive over time.
Preparing a delicious marmitako requires care in the choice of ingredients and attention to details during cooking, but the result is a dish that captures the very essence of Basque cuisine.
A little traditional marmitako history
Although it is considered a traditional dish of Basque cuisine, its origin is humble. It is said that the fishermen prepared this stew on the high seas, using the ingredients they had at hand, such as fresh fish, potatoes and onion . The marmita, a kind of large pot, was the perfect utensil to cook it in adverse conditions.
The name comes from the combination of two words: " marmita " (the pot in which it was cooked) and "ako", a Basque suffix that indicates possession or belonging. In other words, the name means " what belongs to the marmita ", referring to its traditional form of cooking.
While Marmitako is a dish in itself, in Basque cuisine it is common to accompany it with a good piece of bread, especially artisanal bread with crunchy cortex. Bread not only complements the gastronomic experience , but it is also useful to absorb the delicious juices of the stew.
Although the beautiful is the classic fish for this recipe, in some regions it is prepared with other types of fish, such as tuna or cod. These variants offer slightly different flavors, but the essence of the stew is maintained.
Traditions and culture
- Culture Heritage L: In 2013, the Bizkaia Fisherman Brotherhood Federation promoted a request to be recognized as Intangible Cultural Heritage of Humanity by UNESCO. Although this request did not come to fruition, it demonstrates its cultural and emotional importance.
- Special gastronomic event : In the Basque town of Bermeo, the “Marmitako Day” is celebrated annually. During this event, inhabitants and visitors can taste different versions of the dish prepared by local chefs.
- Marmitako and San Juan party : in some areas of the Basque Country, this dish has a special place during the feast of San Juan (June 24). Traditionally, the "Alubiada and Marmitako" is celebrated in which people gather to enjoy a feast of white beans with sausage and black pudding, followed by Marmitako de Bonito.
- Gastronomic competences : as with many traditional dishes, there are gastronomic competitions in which chefs compete to create the best version of this stew. These events encourage creativity and respect for culinary roots.
- Marmitako internationalization : As Basque cuisine has won international recognition, this dish has also crossed borders. In gastronomic events and restaurants from various parts of the world.
Doing the perfect marmitako
To achieve perfect preparation, the choice of ingredients is key. Opt for beautiful fresh and good quality potatoes. Cook the beautiful until it is cooked but juicy in the center. It is served hot, directly from the marmita, and is usually accompanied with a good piece of crusty bread to enjoy the flavors and juices of the stew.
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Marmitako recipe
Yield : 4 portions
Preparation time : 1 hour 30 minutes
Ingredients
- 500 gr of beautiful fresh
- 4 medium potatoes
- 1 large onion
- 1 green pepper
- 2 garlic cloves
- 2 dried choriceros (or 1 tablespoon of choricero pepper pulp)
- 2 mature tomatoes
- 1 hint of spicy red pepper
- Olive oil
- Fish broth (approximately 1 liter)
- Salt and pepper to taste
How to make Marmitako of Bonito
- Cut the peeled potatoes into medium pieces. Finely chop the onion and green pepper. Remove the seeds and the stem of the choriceros peppers.
- In a large saucepan heating a good stream of olive oil over medium heat. Sauté the onion and green pepper until they are tender and slightly golden.
- Add chopped garlic cloves and grated tomatoes. Cook until the mixture has a soft and thick texture.
- Add the pulp of choriceros peppers and potatoes stirring well so that they are permeated with flavors. Pour enough fish broth to cover and cook over medium heat until the potatoes are almost tender.
- Cut the pretty into medium pieces, salt and pepper and incorporate them into the saucepan. Add the hint of spicy red pepper and cook until the beautiful is cooked.
- Try, rectify flavors and remove from heat. Serve the hot marmitako in individual dishes.
