Marmitako (potato, albacore, green and red pepper stew) Alkatene
Allergens:
Ingredients for 5 portions
Calculate portions
Potatoes
1.5 kg
Frozen bonito (tuna loin)
0.6 kg
Green pepper
0.25 kg
Red pepper
0.25 kg
Onion
0.25 kg
Basic Biscaynne sauce
0.15 l
Fumet
1.25 l
Onion
0.15 kg
Chorizo pepper
1.35 ud
Table salt
5.625 g
Sunflower oil
0.015 l
Elaboration
- Preparing fish. Dice the fish into squares of 2 x 2 cm.
For this recipe, the following preparations are necessary:
- Fumet
- Basic biscaynne sauce
- For the marmitako:
- Soften the onion and the green pepper chopped into dices of 1 cm.
- Add the roughly cut (cracked) potatoes, the biscaynne sauce and sauté.
- Add the fumet until the rest of ingredients are covered and allow it to cook.
- Add the bonito (tuna) cut into dices, allow it to boil for one more minute to finish off the cooking.
- Add salt to taste and check if the thickness is as desired.
Nutritional information (1 portion)
Energy
634.78
kcal
Carbohydrates
80.77
g
Proteins
40.61
g
Lipids
12.51
g
Fiber
17.53
g
Saturates
2.69
g
Monounsaturated fatty acids
2.29
g
Polyunsaturated fatty acids
6.04
g
Cholesterol
54.02
mg
Calcium
337.73
mg
Iron
7.87
mg
Zinc
3.16
mg
Vitamin A
358.16
ug
Vitamin C
198.62
g
Folic acid
313.7
ug
Salt (Sodium)
544.25
mg
Sugars
30.44
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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