Basque Tuna and Potato Soup

SERVES 4–6; Not pic­tured

SAVEUR - - Contents -

To­tal: 45 min.

In Spain’s Basque Coun­try, mar­mi­tako means roughly “from the pot.” This rus­tic, fill­ing soup, now com­mon in Basque homes and so­ciedades, be­gan as a meal lo­cal tuna fish­er­men would make dur­ing long fish­ing routes on their boats, and still do. Tra­di­tion­ally, lo­cals crack the pota­toes with a par­tial cut, then break off ragged chunks to toss into and add starch­i­ness to the soup. Adding the tuna right at the end, just as the soup is re­moved from the heat, keeps the fish moist and ten­der.

1 lb. raw tuna, cut into ½-inch cubes ½ tsp. kosher salt, plus more as needed 1 Tbsp. ex­tra-vir­gin olive oil 1 green bell pep­per, chopped 1 yel­low onion, chopped 1 lb. yel­low pota­toes, peeled and diced 1 gar­lic clove, minced 1 tsp. pi­men­tón or smoked pa­prika Chopped Ital­ian pars­ley leaves, for gar­nish

1 In a medium bowl, toss the tuna with ½ tea­spoon kosher salt to lightly coat. Set aside.

2 In a large, heavy pot, add the oil over medium heat. Once hot, add the bell pep­per and onion and cook, stir­ring oc­ca­sion­ally, un­til the onion be­gins to soften but not color, 8–10 min­utes. Add the pota­toes and gar­lic, sea­son lightly with kosher salt, and con­tinue cook­ing un­til the veg­eta­bles are soft­ened but not col­ored, 3–5 min­utes. Add the pi­men­tón and 3 cups wa­ter and bring to a sim­mer. Cook un­til the veg­eta­bles are ten­der, 13–15 min­utes. Turn off the heat, add the tuna, and im­me­di­ately cover the pan. Re­move from the heat and let sit un­til the fish is just barely cooked through, 3–5 min­utes.

3 Di­vide the soup be­tween 4–6 bowls, sprin­kle with chopped pars­ley to taste, and serve im­me­di­ately.

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