Tuna Soup from Spain (Marmitako)


2 tbsp. olive oil extra virgin 1 garlic clove finely chopped 1 small red pepper chopped 1 small green pepper chopped 1/2 onion chopped 1 tbsp. dried pepper paste (pasta de pimiento chorister) or 1 tbsp. tomato paste plus 1/2 tsp. smoked paprika 2 cups potato cut into small cubes 4 cups fish stock or 4 cups water 1 pound fresh tuna fillet 1 small bunch parsley de-stemmed and chopped

Step : 1

Add the olive oil to a Dutch oven or large kettle preheated to medium heat. Sauté the onion, red pepper, green pepper, and garlic clove for approximately 5 minutes.

Step : 2 

Cook, stirring continuously to prevent the dried pepper paste (or tomato paste and smoked paprika) from burning for an additional two minutes.

Step : 3

Potatoes and fish stock should be added. Simmer until reduced to a gentle boil, then twenty minutes.

Step : 4

As the soup approaches a simmer, dice the tuna into 1/2-inch pieces.

Step : 5

Stir in the fish after 20 minutes of simmering, and cook for an additional 5 minutes, or until thoroughly cooked. To flavor, add pepper and salt.

Step : 6

Garnish each serving basin with recently harvested parsley.

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