Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Inspiration from the spice rack

Fresh leeks are chopped and simmered.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

So many cooks let ingredients decide what they are going to make for dinner. But that doesn’t mean inspiration comes only from the farmer’s market. I’ve been on a paprika kick of late, so was delighted to find a recipe for Marmitako, a fish stew from the Basque region. It’s all about peppers, in the form of pimenton (smoked paprika),  piment d’espelette (hot paprika), and fresh bell peppers.

Traditionally, this stew features bonito tuna caught in northern Spain. Here in Connecticut, my fresh tuna access is a bit limited. Fortunately, I found a recipe in the Boston Globe that substituted haddock. My local market was carrying the sustainably caught Atlantic version of haddock, so I was set.

This dish requires lots of chopping, for the peppers, leeks and carrots. But once everything is in the pot, it’s mostly hands-off simmering for about an hour. Canned tomatoes and white wine add depth to the broth, and the fish gives this hearty stew a light feeling. It’s going to be my new weekend prep for whatever white fish m

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.