Marmitako (potato, albacore, green and red pepper stew)
45 min
Allergens:
Ingredients for 5 portions
Calculate portions
Green pepper
0.1 kg
Basic Biscaynne sauce
0.125 l
Fumet
0.75 l
Frozen bonito (tuna loin)
0.4 kg
Table salt
3.75 g
Onion
0.125 kg
Chorizo pepper
1.125 ud
Table salt
4.688 g
Sunflower oil
0.013 l
Elaboration
- Make a fumet.
- Make a basic biscaynne puré without using any thickeners or liquids.
- Clean the albacore and dice.
- Soften the onion and the green pepper chopped into brunoise.
- Add to the vegetables, the roughly cut (cracked) potatoes and the basic biscaynne puré. Sauté everything together.
- Cover the rest of the ingredients with the fumet and allow to simmer.
- Add the albacore when the potato is cooked and let it boil for one minute.
- Add salt to taste.
Nutritional information (1 portion)
Energy
481.84
kcal
Carbohydrates
65.96
g
Proteins
28.4
g
Lipids
8.79
g
Fiber
12.09
g
Saturates
1.84
g
Monounsaturated fatty acids
1.66
g
Polyunsaturated fatty acids
4.32
g
Cholesterol
36.01
mg
Calcium
205.96
mg
Iron
5.25
mg
Zinc
2.24
mg
Vitamin A
183.51
ug
Vitamin C
119.23
g
Folic acid
197.3
ug
Salt (Sodium)
726.82
mg
Sugars
17.4
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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