| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Basque |
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/2 |
md |
Onion, sliced |
| 2 |
|
Garlic cloves finely chopped |
| 4 |
|
Plum tomatoes, seeded and chopped |
| 1/4 |
c |
Drained capers |
| 4 |
|
All-purpose potatoes, peeled & cut into 1/2 inch slices |
| 2 |
c |
Chicken broth |
| 1 |
lb |
Fresh tuna, cut into 4 pieces |
|
|
Salt & black pepper |
INSTRUCTIONS
(source :Electr. gourmet guide) The Best of clay pot cooking.
Marmitako is a simple fisherman's dish, from the Basque provinces along the
border of Northern Spain, made using Tuna or bonito. Serve with a crisp
white wine, such as Portuguese vinho verde.
Preheat the oven to 400*F
In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add
the onion and cook, stirring occasionally, for 3 - 4 minutesuntil soft. Add
the garlic and tomatoes and cook, stirring occasionally, for about 10
minutes, until the tomatoes are soft. Stir in the capers.
Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch
cazuela or other shallow heatproof dish, overlapping the slices.
Spread the tomato and onion mixture over the potatoes. Pour over the broth.
Place cazuela in the oven and bake for about 20 minutes, until the potatoes
are almost cooked. Sprinkle the tuna slices lightly with the salt and
pepper to taste. Place on top of the potatoesand bake for 5 - 8 minutes,
until the tuna is opaque throughout. Adjust the seasoning if necessary.
Serve hot or at room temperature. Serves 4
Posted to JEWISH-FOOD digest V96 #113
From: alotzkar@direct.ca (Al)
Date: Sat, 28 Dec 1996 16:22:26 -0800
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