The Basque tuna stew with potatoes and green peppers, traditionally eaten by fishermen, is marmitako.
Marmitako is a hearty fish-and-potato stew associated with Basque fishermen on the Cantabrian Sea. The name refers to a cooking pot, and the dish was practical onboard: potatoes, onions, peppers, tomatoes, and dried choricero peppers could be stored during fishing trips, while freshly caught tuna supplied the main protein.
The vegetables are softened to create a flavorful base before potatoes and liquid are added. Tuna is usually stirred in near the end so it remains moist rather than becoming tough. Modern recipes may use bonito or another tuna species, and the exact balance of peppers, tomatoes, and paprika varies by household.
The dish has regional relatives and alternative names. In Cantabria it may be called marmita, marmite, or sorropotún, while “marmitako” is the Basque name. It should not be confused with merluza a la vasca, which is a hake preparation, or bacalao al pil pil, a cod dish served with an emulsified sauce.