Soups & Stews
Marmitako
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Marmitako has its roots in fisherman's cuisine: potatoes, peppers and tomatoes absorb the taste of bonito. The fish is added at the very end.
Timing
- Preparation: 20 min.
- Cooking/Baking: 40 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 515 kcal
- Protein
- ≈ 39.8 g
- Carbohydrates
- ≈ 42 g
- Fat
- ≈ 19.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g fresh tuna or bonito, suitable for complete cooking · ≈ 600 g · Assumed quantity / reference product
Thunfisch roh (T121100) - 700 g waxy potatoes · ≈ 700 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 1 red pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 green pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika grün, roh (G541100) - 1 large onion · ≈ 150 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 2 tomatoes (approx. 250 g) · ≈ 250 g · Assumed quantity / reference product
Tomate roh (G561100) - 1 tbsp mild paprika powder · ≈ 7 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 850 ml fish or vegetable stock · ≈ 850 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g fresh tuna or bonito, suitable for complete cooking
- 700 g waxy potatoes
- 1 red pepper
- 1 green pepper
- 1 large onion
- 2 cloves of garlic
- 2 tomatoes (approx. 250 g)
- 1 tbsp mild paprika powder
- 3 tbsp olive oil
- 850 ml fish or vegetable stock
- 1 bay leaf
- Salt and pepper
Instructions
- Keep tuna cold, cut into 3 cm cubes. Peel potatoes and break into irregular pieces; Dice peppers, onions and tomatoes small.
- Heat olive oil; Fry the onion and pepper for 8 minutes until soft, add the garlic and tomatoes and braise for another 5 minutes.
- Briefly stir in paprika powder and immediately fill with stock. Add the potatoes and bay leaves and cook gently for 20-25 minutes until the potatoes are soft.
- Remove the bay leaves and season the stew to taste. Add the tuna cubes and let it simmer completely in the gently simmering stock for around 4-6 minutes, do not boil heavily.
- Serve immediately while the tuna is still juicy.
Tips
- Break the potatoes instead of cutting them straight: their starch makes the stew slightly creamy on its own.
- For a cheaper home version, use firm white fish fillets; then call it “Marmitako-style fish stew”.
