Marmitako

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This traditional Basque stew of tuna, potatoes, pepper, and onions was created over a tiny burner on a fishing boat. It features the beautiful bonito tuna (caught in the north of Spain) plus one or two ingredients that could survive a sailing trip. For my situation, i had to use the normal kind of tuna we can easily get at convenience stores. There’s a saying in the Basque country that no marmitako is better than the one your mother makes at home. So the next time you are there, don’t look for a restaurant. Go to a bar, make a new friend, and ask him to take you home – - – to eat his mother’s tuna stew! :razz:

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