Basque fish stew with potatoes and peppers
Basque home cooking is a generous, rustic affair – quite different from the bitesize bar snacks and skewered pintxos that have made the northern Spanish region so famous for its food. Marmitako, a classic fisherman’s tuna and potato stew, forms the inspiration for this dish. We've used Nanna Tate potatoes for the base, and swapped out tuna for flaky cod. It's a lighter take on the classic which still has those classic Basque flavours of pepper, paprika and tomato.
Ingredients
Metric
Imperial
- 1kg Nanna Tate potatoes, peeled
- olive oil, for cooking and finishing
- 1 onion, finely sliced
- 1 green pepper, finely sliced
- 1 red pepper, finely sliced
- 3 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 2 tbsp of tomato paste
- 400g of tinned chopped tomatoes
- 700ml of fish stock, or vegetable stock
- 600g of cod fillet, chopped into bite-size pieces
- 1 bunch of dill, roughly chopped
- 1 lemon, zested
Crispy potato matchsticks
- 1 Nanna Tate potato, peeled and julienned
- vegetable oil, for deep-frying
Method
Use a knife to break each potato into rough chunks – this encourages starch to thicken the broth. To get really jagged edges, only cut the potatoes partway through, then twist the blade to break them in half
- 1kg Nanna Tate potatoes, peeled
Heat a splash of olive oil in a wide pan. Add the onion, peppers and garlic and cook for 8-10 minutes until softened. Stir in the smoked paprika and tomato paste and cook for 1-2 minutes
- olive oil, for cooking and finishing
- 1 onion, finely sliced
- 1 green pepper, finely sliced
- 1 red pepper, finely sliced
- 3 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 2 tbsp of tomato paste
Add the chopped tomatoes and stock, then tip in the potato shards. Season with salt and pepper and bring to a gentle simmer
- 400g of tinned chopped tomatoes
- 700ml of fish stock, or vegetable stock
Simmer for 25-30 minutes until the potatoes begin to break down slightly and the broth thickens
While the potatoes cook, make the potato matchsticks. Heat a few centimetres of vegetable oil in a heavy-bottomed, high sided pan to 180°C
- 1 Nanna Tate potato, peeled and julienned
- vegetable oil, for deep-frying
Fry the potatoes in the hot oil until crisp and golden, then remove with a slotted and season with salt
Once the potatoes have broken down, season the cod lightly, then add to the stew and leave to poach for around 7 minutes
- 600g of cod fillet, chopped into bite-size pieces
Ladle the stew into bowls. Top with a handful of crispy potato matchsticks, fresh dill, lemon zest and drizzle with more olive oil
- 1 bunch of dill, roughly chopped
- 1 lemon, zested
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