How to make
Soak the red peppers the night before and when they are swollen and well hydrated, scrape off their flesh with a sharp knife. Chop it up or make it into a paste.
Chop the onion and green peppers and fry them in olive oil, until they soften. The original Marmitako is cooked in a clay dish, so if you have one, use it by placing it directly on the stove.
After the vegetables have softened, add the tomato puree, garlic, flesh from the red peppers and potatoes (cut into large cubes). Season with salt and fry for 4-5 minutes, then pour the wine. Cook, until it evaporates. Add the paprika to fry for seconds and immediately pour it over the fish broth. Boil for about 15 minutes on low to moderate heat, during which time cut the fish into large cubes and add it to the dish. Boil for another 5-8 minutes and turn off the heat, by leaving the clay pan on it to simmer, until it cools. Now is the time to add more salt, if needed.
Serve warm, sprinkled with freshly chopped parsley.
* For thickening, the Spanish use the following trick: when cutting the potatoes, the potato itself is cut slightly with the pressure of the thumb, it breaks/crushes - so the starch from them separates more easily and thickens the soup. If you wish, you can thicken in the common way - with a little flour dissolved in cold water.
This dish comes from País Basco, a sailor's dish, which is much loved and traditional to this area.
Immerse yourself in the atmosphere of this place by trying it!
Enjoy your meal!
