• Prep: 15 mins
  • Cook: 40 mins
  • Servings: 4 - 6

BASQUE FISH STEW WITH POTATOES & PEPPERS

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Marmitako, a classic fisherman’s stew, forms the inspiration for this dish. It’s a lighter take on the classic which still has those essential Basque flavours of pepper, paprika and tomato.

Start cooking

Ingredients

FOR THE STEW

  • 1kg Nanna Tate potatoes, peeled
  • Olive oil, for cooking and finishing
  • 1 onion, finely sliced
  • 1 green pepper, finely sliced
  • 1 red pepper, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 tsp smoked paprika
  • 2 tbsp of tomato paste
  • 400g of tinned chopped tomatoes
  • 700ml of fish stock, or vegetable stock
  • 600g of cod fillet, chopped into bite-size pieces
  • 1 bunch of dill, roughly chopped
  • 1 lemon, zested

CRISPY POTATO MATCHSTICKS

  • 1 Nanna Tate potato, peeled and julienned
  • Vegetable oil, for deep-frying

Let’s get cooking!

  • Step 1 of 4

    cut & fry

    Use a knife to break each potato into rough chunks – this encourages the starch to thicken the broth. To get really jagged edges, only cut the potatoes partway through, then twist the blade to break them in half.

    Heat a splash of olive oil in a wide pan. Add the onion, peppers and garlic and cook for 8 – 10 minutes until softened. Stir in the smoked paprika and tomato paste and cook for 1 – 2 minutes.

  • Step 2 of 4

    let it stew

    Add the chopped tomatoes and stock, then tip in the potato shards. Season with salt and pepper and bring to a gentle simmer.

    Simmer for 25 – 30 minutes until the potatoes begin to break down slightly and the broth thickens.

  • Step 3 of 4

    matchstick tates

    While the potatoes cook, make the potato matchsticks. Heat a few centimetres of vegetable oil in a heavy-bottomed, high-sided pan to 180°C. Fry the potatoes in the hot oil until crisp and golden, then remove with a slotted spoon and season with salt.

  • Step 4 of 4

    poach & finish

    Once the potatoes have broken down, season the cod lightly, then add to the stew and leave to poach for around 7 minutes.

    Ladle the stew into bowls. Top with a handful of crispy potato matchsticks, fresh dill, lemon zest and drizzle with more olive oil.

For this you’ll need…

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