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      RECIPE TITLE "Tuna and Potato Casserole Recipe (Marmitako)"
    Source: The Heritage of Spanish Cooking,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    The Basques have a great seafaring tradition. They also like eating well and are renowned as good cooks. Marmitako is the most popular dish among fishermen during the bonito season from October to June. It can be cooked perfectly even in a small oven on board, amid the swaying of the boat and the splashing of waves against the gunwale. On land the best accompaniment to marmitako is undoubtedly a good txacoli cider from Guetaria, served well chilled.


    2 lb bonito tuna
    3/4 cup olive oil
    2 small onions, finely chopped
    2 green bell peppers, seeded and chopped
    1 lb potatoes, cut into chunks
    4 dried red bell peppers, soaked for 12 hours

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    Remove the skin and bones of the bonito, then cut into chunks.

    Heat the oil in a heatproof casserole and fry the onions and green bell peppers over low heat until they start to soften. Add the potatoes, fry gently, then add enough water to cover. Cook for 30 minutes.

    Saute the bonito in a small amount of oil in a skillet. Transfer to the casserole, add a little salt and cook for 10 minutes. Puree the dried red bell peppers and add to the casserole. Check the seasoning, then remove from the heat and allow to rest for a few minutes. Serve hot.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 579 Fat: 20g Carbohydrates: 40g
    Cholesterol: 0mg Sodium: 11mg Protein: 60g
    Fiber: 6g % Cal. from Fat: 31% % Cal. from Carbs: 28%


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