I’m also living with a host mom who cooks for me every day. I love trying new things, and with my gastronomy course, my host mom’s cooking and trying new restaurants, I get to try a great variety of local dishes.
For the marmitako, we started by simmering fish bones with herbs, onion and leek. Then we cooked garlic, onion and green pepper in olive oil. Once softened, we added water, choricero pepper and potatoes, letting them cook through. At the end, we added the tuna along with some more salt. The ingredients were simple, but that didn’t stop it from being delicious!
Marmitako is a traditional Basque stew that was originally made by fishermen. Its typical ingredients were easy to find locally. The dish is closely tied to the region’s geography and fishing culture. Tuna, a key ingredient in marmitako, has been a staple of the Basque fishing industry for centuries. The hearty, warming nature of the stew also reflects the colder, often rainy climate of the Basque Country, making it a perfect meal for fishermen after a long day at sea. So, marmitako isn’t just a dish; it’s a reflection of Bilbao’s coastal environment and its strong fishing heritage.
I think food is one of the most important aspects of learning a new culture, and I’m so glad I have all these various opportunities to experience it!
