Summary: Marmitako is the most emblematic fish stew in the Basque Country. The traditional version uses bonito (tuna), but the cod version is just as flavorful and can be made with desalinated cod at any time of year. Potatoes, choricero pepper, onion, and cod: sailor's cuisine transformed into haute gastronomy.
Contents
Origin of marmitako
Marmitako (from Basque "marmita" = pot + "ko" = of the) was the stew that Basque sailors prepared on the high seas during the bonito (tuna) fishing season. With what they had on board—freshly caught bonito, potatoes, onion, pepper—they cooked in the same pot that gave the dish its name.
The cod version originated on land, when the fishermen's wives adapted the recipe with the salted cod they had at home. Today, it is a popular and more accessible alternative during months without bonito fishing.
Ingredients for 4 servings
| Ingredient | Quantity | Notes |
|---|---|---|
| Desalinated cod | 600g | In large pieces, boneless |
| Potatoes (Agria or Kennebec) | 800g | To thicken the broth |
| Onion | 2 medium | Brunoise |
| Italian green pepper | 2 | Seedless |
| Choricero pepper pulp | 2 tablespoons | Or 2 dried choricero peppers |
| Crushed tomatoes | 200g | Fresh or canned |
| Fish stock or water | 800 ml | Homemade fumet if possible |
| EVOO | 4 tablespoons | For the soffrito |
Step-by-step recipe
- Slow sofrito: In a shallow pot (marmita if you have one), sauté onion and green pepper in EVOO for 15-20 minutes over low heat. It needs to be completely poached and almost caramelized. This is the foundation of the flavor.
- Add tomato and choricero: Stir in the crushed tomatoes and choricero pepper pulp. Sauté for another 10 minutes until the tomato loses its water and becomes concentrated.
- The potatoes: Peel and "chascado" the potatoes (see next section). Add them to the sofrito and sauté for 2 minutes to absorb the flavor.
- The broth: Pour in the hot broth until the potatoes are covered. Salt to taste. Cook over medium heat for 18-20 minutes until the potatoes are almost done.
- The cod: Add the cod pieces in the last 5-6 minutes. Shake the pot (do not stir with a spoon to avoid breaking the cod). When it is opaque and flakes easily, it is ready.
- Rest: Turn off the heat and let rest for 5 minutes. The cod finishes cooking with the residual heat and the flavors integrate.
The trick of "chascado" potatoes
"Chascado" is the Basque technique for thickening the broth with potatoes. Instead of cutting them with a knife (a clean cut), you insert the knife and snap off the piece with a motion. The irregular cut releases more starch, naturally thickening the broth.
The result is a naturally thickened broth without flour, with a velvety texture that is the signature of authentic marmitako.
Bonito vs. cod marmitako
| Characteristic | With bonito | With cod |
|---|---|---|
| Season | Jun-Oct (fishing season) | All year round |
| Broth flavor | Lighter, marine | Deeper, gelatinous |
| Fish texture | Firm, easily flakes | Flakes, gelatinous |
| Price | More expensive in season | More consistent |
Bacalalo — Desalinated cod for stews
Cod with the perfect amount of salt, ready for marmitako. No prior soaking required.
View products →What cod to use for marmitako
For marmitako, you need cod pieces that can withstand cooking without falling apart. The best options:
- Desalinated cod loin: the perfect option. Thick pieces that stay whole. View desalinated cod.
- Dried cod desalinated at home: more economical. Requires 24-36 hours of prior soaking. Quick desalinating guide.
- Shredded cod: not recommended for marmitako—it falls apart completely. Better for croquettes or brandade.
🛒 Products mentioned in this article
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Frequently asked questions
Can marmitako be made without choricero pepper?
Choricero pepper is the soul of marmitako. Without it, the dish loses its character. If you can't find it, substitute with a teaspoon of smoked paprika (La Vera) plus a roasted red pepper. It's not the same, but it's close.
Does marmitako contain wine?
The traditional sailor's recipe does not include wine (they didn't have it on the boat). Some modern versions add txakoli or white wine to the sofrito, but it is not necessary.
Does it keep well overnight?
Yes, and it improves. The cod will have released its gelatin and the broth will be thicker. Reheat gently without boiling so the cod doesn't break apart.
Which potato is best for marmitako?
Agria or Kennebec. They have the most starch and thicken the broth best. New potatoes or Monalisa potatoes stay more intact but thicken less.
Also: Baked cod with lemon | Cod stew | Homemade cod stock
For the best marmitako, start with the best cod. Premium desalinated cod ready to cook, no soaking required.
