Best Basque Style Fishermans Stew Recipes

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

MARMITAKO (BASQUE FISH STEW)

Steps:

• For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside.
• For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce.
• Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook.
• Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle.
• Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve.
• For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don't break up.
• To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper.
• Serve the marmitako in bowls with the salad alongside.

SPANISH BASQUE SEAFOOD STEW RECIPE

Steps:

• Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.
• Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.
• Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.
• Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.
• Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.
• Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.
• Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.
• Add the rest of the parsley and the basil. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too

MARMITAKO - BASQUE FISH STEW

Steps:

• Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
• Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
• Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
• When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won't be tender. Sprinkle with the chopped parsley and serve in bowls.

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Steps:

• Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
• Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
• Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

FISHERMAN'S STEW

Steps:

• Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
• Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
• Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
• Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
• Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.