Salmon marmitako, Basque salmon and potato stew
Dish: Main
Number: 2
Country: Spain
The marmitako consists of a delicious fish and potato stew and although the traditional dish is prepared with white tuna, we can also adapt the recipe using other types of fish such as salmon, which is available throughout the year and at a relatively low price, so in the absence of tuna, salmon is good.
Preparing salmon marmitako has no mystery, it is a super simple recipe that even if you have no experience in the kitchen, we assure you that it will be super delicious, to prepare it, the first thing we must do is ask our fishmonger to put us a good loin of salmon, without skin or bones, so that then at home and in a simple way, we can cut it into pieces, then prepare a sauce which will enhance the flavors of our marmitako and then add potatoes and our protagonist salmon.
Follow our step by step videos, where we will teach you in detail how to make salmon marmitako, if you have any doubts or questions, leave us your comment and we will be happy to help you.
Ingredients to prepare Salmon marmitako, Basque salmon and potato stew
- One salmon loin cut into bite size pieces (500 g. approx.)
- 4 potatoes, peeled and cut into chunks.
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 garlic cloves chopped
- 100 ml. of crushed natural tomato
- 800 ml. of fish fumet
- 100 ml. of white wine
- 1 teaspoon of choricero bell pepper meat
- 1 teaspoon of sweet paprika
- Salt and pepper to taste
- Olive oil
How To Make Salmon marmitako, Basque salmon and potato stew
Step 1: To start preparing our salmon marmitako, we place a casserole on the fire (medium heat) with a little olive oil and as soon as it gets hot, we add the onion, garlic cloves and cook for 3 minutes.
Step 2: Add the green bell pepper, red bell pepper and cook for 5 minutes, then add the crushed tomato, stir well and cook for 5 more minutes.
Step 3: After 5 minutes, add the chorizo bell pepper, sweet paprika powder, a little salt, a little pepper, stir and cook for 2 minutes, add the white wine and let all the alcohol evaporate (1 minute), add the potatoes, stir again and let them sauté for 2 more minutes.
Step 4: Add our fish fumet and as soon as we see that our marmitako begins to boil, lower the heat a little, cover the pan and cook for 15 minutes or until the potatoes are done.
Step 5: After 15 minutes, turn off the heat, add our salmon and leave it submerged in the stew for 5 minutes (the salmon cooks very quickly, so we can add it with the fire off, the heat of the stew will cook it in a matter of minutes and in this way it will be just right and you will not miss it). Once the salmon is cooked, serve in a deep dish and our delicious salmon marmitako is ready.
Tips for preparing Salmon marmitako, Basque salmon and potato stew
To prepare this salmon marmitako recipe, use a homemade fish fumet, this will make the result even better.
Remember to ask your fishmonger to remove the skin and bones from the salmon.
If you do not have chorizo bell pepper paste, you can use only sweet paprika powder.
Use special potatoes for baking.
What can we accompany Salmon marmitako, Basque salmon and potato stew?
The salmon marmitako is quite a comfortable dish, accompany it with a glass of white wine and a light salad as a starter.
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