Fish & seafood
Bonito marmitako
Basque seafood stew of bonito with potatoes and peppers.
Gluten-free
Ingredients
- 500 g diced bonito
- 600 g potatoes
- 1 onion
- 1 green pepper
- 1 red pepper
- 2 garlic cloves
- 2 tablespoons choricero pepper pulp
- 40 g extra virgin olive oil
- 600 g fish stock
- 1 teaspoon sweet paprika
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and peppers in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Add the paprika and the choricero pulp and saute 1 min/100°C/spoon speed.
- Crack the potatoes into irregular pieces and add them to the mixing bowl.
- Pour in the fish stock and program 25 min/100°C/reverse/spoon speed.
- Check that the potatoes are tender; if not, add a few more minutes.
- Add the bonito cubes and salt to taste.
- Program 5 min/90°C/reverse/spoon speed so the bonito stays juicy.
- Let it rest 5 minutes with the lid on before serving.
Tips
- Crack the potatoes instead of cutting them so the broth thickens.
- Do not overcook the bonito or it will turn dry.
- It gets even better from one day to the next.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
