Potato stews crop up time and again in the Spanish cookbook. "Marmitako," tuna stew, is typical of the Basque Country and is enjoyed both in winter and summer—when the fish is in season.
The stew is prepared by browning the bones and the skin of the tuna before adding water and vegetables, some of them already sautéed. The last ingredient to be added to the pot is the tuna flesh, cut into chunks of 2–3 centimeters.
Location: Alambique, Spain
Rights: David de Luis
Photographer: David de Luis
Food styling: Sandra Jiménez Osorio
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