Margi Cintrano
Washing Up
Mar mi ta ko:
Mar signifies the Sea in Spanish, Mi means My and tako is pieces or chunks.
The Basques on the Iberian north central coast on the Cantabrian Sea, have had an enormous sea faring tradition steeped in history.
They are renowned for their haute cuisine and famed Chefs, for example, Luis Irizar, Juan Mari Arzak and Pedro Subijana and numerous new generation Basque Chefs.
Marmitako is a white tuna stew however, it can be made with grouper or any other firm fish you select.
The Basque fishermen prepare this dish aboard their ships to serve their crews and have been doing this for hundreds of years.
Marmitako Fish Stew:
2 pounds of fresh tuna
3/4 cup = 6 1/2 ounces of Olive oil
2 onions
3 or 4 cloves of garlic
2 green bell peppers
2 sweet red bell peppers
3/4 pound potatoes ( for cutting into chunks )
1 dried chili pepper or cayenne flakes
1 carrot diced
1 celery stalk diced
8 fl. ounces of dry white wine
minced sprigs of fresh parsley and thyme herb
salt and pepper to taste
1/4 Baguette style French bread cut into cubes
2 large ripe seeded, de-peeled tomatoes
1) sauté the fish in olive oil 30 seconds on each side.
2) remove the fish and pour off the oil and reserve.
3) sauté the onion chopped finely until tender
4) sauté until tender: the tomatoes, green and red bell pepper chopped finely, the garlic cloves minced, and the potatoes chopped 6 to 7 minutes
5) In soup / stock pot of choice: arrange the fish on top and add water to almost cover
6) add the white wine and simmer low flame for 1 hour
7) when the fish is tender and vegetables, stir regularly and sprinkle with the parsely and thyme herb minced finely
8) cut the bread in cubes and sauté in olive oil ( croutóns ) and sauté until golden and serve on top of stew ---
*** Note: this is not really a soup, it is more of a stew with a tomato - fish base, and the liquid should have lots of body. This is a fishermens stew on the northwest European Atlantic.
Margi Cintrano.
Mar signifies the Sea in Spanish, Mi means My and tako is pieces or chunks.
The Basques on the Iberian north central coast on the Cantabrian Sea, have had an enormous sea faring tradition steeped in history.
They are renowned for their haute cuisine and famed Chefs, for example, Luis Irizar, Juan Mari Arzak and Pedro Subijana and numerous new generation Basque Chefs.
Marmitako is a white tuna stew however, it can be made with grouper or any other firm fish you select.
The Basque fishermen prepare this dish aboard their ships to serve their crews and have been doing this for hundreds of years.
Marmitako Fish Stew:
2 pounds of fresh tuna
3/4 cup = 6 1/2 ounces of Olive oil
2 onions
3 or 4 cloves of garlic
2 green bell peppers
2 sweet red bell peppers
3/4 pound potatoes ( for cutting into chunks )
1 dried chili pepper or cayenne flakes
1 carrot diced
1 celery stalk diced
8 fl. ounces of dry white wine
minced sprigs of fresh parsley and thyme herb
salt and pepper to taste
1/4 Baguette style French bread cut into cubes
2 large ripe seeded, de-peeled tomatoes
1) sauté the fish in olive oil 30 seconds on each side.
2) remove the fish and pour off the oil and reserve.
3) sauté the onion chopped finely until tender
4) sauté until tender: the tomatoes, green and red bell pepper chopped finely, the garlic cloves minced, and the potatoes chopped 6 to 7 minutes
5) In soup / stock pot of choice: arrange the fish on top and add water to almost cover
6) add the white wine and simmer low flame for 1 hour
7) when the fish is tender and vegetables, stir regularly and sprinkle with the parsely and thyme herb minced finely
8) cut the bread in cubes and sauté in olive oil ( croutóns ) and sauté until golden and serve on top of stew ---
*** Note: this is not really a soup, it is more of a stew with a tomato - fish base, and the liquid should have lots of body. This is a fishermens stew on the northwest European Atlantic.
Margi Cintrano.
In high season between 10 am and 5pm it gets very crowded with up to 7 cruise ships in the harbour. The locals I am sad to say like on Hvar regard them as chickens for plucking. Cavtat is next door and much more civilized.We stay there with friends and if we want to go to Dub its a short boat trip.
