Fish and mussels
Karlos Arguiñano presents in 55000 Recipes a typical dish of Basque gastronomy: spicy mackerel or mackerel Marmitako, a delicious and healthy recipe similar to the classic marmitako, prepared with bonito from the north, tomatoes, onions and peppers. Fish, mackerel or mackerel, cheaper than bonito and equally tasty.
In this case, we accompany the potatoes with a very tasty and nutritious type of fish such as mackerel or mackerel: a great source of omega 3 fatty acids to fight cholesterol and triglycerides, as well as vitamins (group B) and minerals.
And accompanied by hot red pepper to give that spicy touch that lovers of strong tastes love so much, a special feature that complements this spectacular dish! Basque sailors would be happy with this recipe from Carlos Arginiano.
Ingredients (4 people):
- 3-4 mackerel or mackerel (800g)
- 3 potatoes
- 1 tomato
- 1 onion
- 1 green pepper
- 3 cloves garlic
- 1 hot red pepper
- 1 tablespoon chorizo pepper porridge
- extra virgin olive oil
Preparation of the recipe spicy mackerel Marmitako by Karlos Arguiñano:
Heat plenty of water (2l) in a casserole. Cut mackerel heads and add them. Take it out groin and book them. Add to casserole on spikes and several clones of parsley, season and cook everything for 15-20 minutes.
Warm up a bit butter with others casserole. Peel 3 garlic cloves, cut them into small cubes, add and saute them a bit. Peel and slice diced onions and add it. Also add cayenne. Saute vegetables for 4-5 minutes. Remove stem and seeds of pepper, cut it into large cubes and turn it on. Wash tomato, cut it to half and grate it. Add it to the casserole.
Peel potatoes, crack and place them in the casserole. Add chorizo pepper meat and strain the broth on it, cover the casserole and boil the potatoes for about 25 minutes.
For remove the thorns from mackerel fillets, cut them in half lengthwise and with knife remove the row of thorns that have along central part of the waist. Cut them dice, season with salt and pepper and add ¾ parts to the casserole. Boil them for 1 minute.
Skip the rest in frying pan by spraying oil. Serves marmitako and place on each plate a little pieces of sauteed mackerel. Garnish the plates with a little parsley leaves.
The mackerel (or mackerel) It can be eaten in thousands of ways: in salads, marinated, croquettes, meatballs, empanadas, sashimi, omelet, baked or marinated.
But we can’t forget the traditional marmitako, in which the main ingredient together with the potatoes is bonito del norte and that’s why we present you this recipe from Karlos Arguiñano!
Recipe for Marmitako by Karlos Arguiñano
Carlos Arginiano presents the recipe for Marmitako, a traditional tuna stew and potato stew from Basque cuisine.
And what do you think about this proposal of marmitako by Eva Arginiano?
Traditional recipe for tuna Marmitako by Eva Arginiano
Prescription traditionally marmitako, tuna stew with potatoes, onions, green peppers and tomatoes, made by Eva Arginiano.
And what do you think of this original and curious proposal by Carlos Arginiano?
Marmitako Cream Recipe by Karlos Arguiñano
Karlos Arguiñano prepares the recipe for Marmitako cream in his TV show Karlos Arguiñano in your kitchen, from your kitchen on the beach!
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Thanks for reading.
David from 55000 Recipes