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Tuna Stew -{Marmitako}

Recipe By: Goya Foods
Serving Size: 3 Preparation Time :0:00
Categories: * Spanish* Basque
Soups/Stews Tuna
Fish (Ocean)


1 large Potato - peeled -- cut into 1/2" cubes
1 pound Fresh tuna steak -- cut into 1" cubes
2 teaspoons Salt
1/4 teaspoon Goya Adobo with Pepper
1 tablespoon Goya Olive Oil
1 cup Chopped onion
1 1/2 cups Chopped green pepper
1 Garlic clove --chopped
1 Bay leaf
1 cup White cooking wine
2 cups Fish stock
(or 1/2 water --1/2 clam juice mixtu
1 Goya Pimiento -- chopped
1 teaspoon Minced parsley


In a large bowl, soak potato cubes in cold water. Sprinkle tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly saute tuna in olive oil; remove tuna and set aside. In same pan, saute onion until soft. Add green pepper, garlic, bay leaf, drained potato cubes, and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 2 to 3 minutes. Add fish stock and simmer, covered, for 10 minutes or until potatoes are tender. Add tuna and pimeintos to stew and simmer, covered, for an additional 3 to 4 minutes. Remove bay leaf. Salt to taste. Garnish with parsley. This recipe serves 3 to 4.

Comments: This dish, first made aboard Basque fishing boats, is now featured in nearly every restaurant in the region. It is better know by the French name "Marmite" after the pot in which it is cooked.

Recipe Source:


(cookbooklet by mail) - Send name and address along with $2.00 check or money order plus two proof-of-purchase labels from any Goya product to

The Goya Cook's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096

As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey -


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