Basque Octopus Stew With Potatoes (basque Seafood Fusion: Marmitako De Pulpo)
This Basque Octopus Stew with Potatoes, also known as Marmitako de Pulpo, is a delicious and hearty dish that combines the flavors of the sea with the earthiness of potatoes. It's a traditional Basque seafood fusion recipe that is perfect for a cozy family meal or a gathering with friends.
Ingredients
- 2 lbs octopus, cleaned and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tomatoes, peeled, seeded, and chopped
- 1 green pepper, chopped
- 1/2 cup white wine
- 4 cups fish or seafood stock
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the green pepper and tomatoes, and cook for a few minutes until the vegetables are softened.
- Stir in the white wine and let it simmer for a couple of minutes.
- Add the octopus chunks and potatoes to the pot, and pour in the fish or seafood stock. Season with salt and pepper.
- Cover the pot and let the stew simmer for about 1 hour, or until the octopus and potatoes are tender.
- Adjust the seasoning if needed, and serve the Basque Octopus Stew with Potatoes hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Potato peeler Strainer
Serving suggestions
Serving suggestions: Enjoy the Basque Octopus Stew with Potatoes with a side of crusty bread and a glass of white wine.
Tips & tricks
Tips: Make sure to simmer the stew gently to allow the flavors to meld together and the octopus to become tender without becoming tough.
Cost
$25