Fisherman’s Friend
The first stop on our European culinary safari is the Basque Country, a small coastal region in northern Spain. The dish we’re exploring is a classic dish from the region, known as “marmitako” or “from the pot” a traditional tuna, potato and capsicum stew (click here for the recipe).
Marmitako is also eaten to the west of the Basque Country in Cantabria where it is known as “marmita” which comes from the French word “marmite” meaning a metal pot with a lid.
When finished, marmitako is quite thick which is why it is deemed to be more of a stew than a soup. It is traditionally served in a pot with a lid to allow the flavours to permeate through the dish. It is also great warmed up the next day!
Marmitako is a fish stew that was originally eaten on tuna fishing boats off the coast of Spain and France in the Cantabrian Sea.The fishermen needed an easy dish to prepare that would both nourish and satisfy them. They would often use part of their catch for creating their own meals which is a key reason why marmitako usually incorporates tuna.
Fishing boats in the Cantabrian Sea
http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2007/10/tuna-marmitako/
Today, it is a popular dish due to its ease to prepare, the increasing popularity of Basque cuisine and because it is one of the best ways to prepare tuna. Some varieties of marmitako, however, substitute salmon for tuna. However, fresh fish is still normally used rather than tinned or frozen fish. Due to this reason, it is a popular dish which features on the menus of a number of restaurants and hotels along the Bay of Biscay.
Hôtel du Palais Imperial Resort & Spa – Biarritz (Bay of Biscay)
https://luxioushotel.wordpress.com/2012/05/22/527/
Marmitako can now be found in restaurants scattered all over the world. The ingredients vary only slightly and are, therefore, loyal to the original creation of the fishermen.
lickandsplit 
