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My review
Marmitako
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Andres Martinez-Negrete
"Original Basque recipe for salmon, tuna, or similar fish. This was made by fisherman and is almost foolproof. You won't believe how juicy the dish turns out! I recommend serving with wine, fresh French bread, and homemade mayonnaise."
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Ingredients
1 h 5 m servings 358Original recipe yields 6 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- Cover the bottom of a saucepan with olive oil. Place a layer of onion slices in the saucepan and season with salt. Add a layer of potatoes; season with salt and pepper. Add tomatoes; season with salt, pepper, and 1/2 of the fish bouillon. Place salmon on top. Add remaining tomatoes; season with salt, pepper, and remaining fish bouillon. Layer remaining potatoes and onions on top, seasoning each layer with salt and pepper.
- Cover the pot and place over low heat. Cook until the top layer of onions is tender, about 45 minutes.
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Footnotes
- Cook's Note:
- To make homemade mayonnaise, whisk 1 egg yolk in a bowl with a fork. Pour in 1 cup olive oil, a little at a time, whisking until thoroughly incorporated. Mix in juice of 1/4 lemon and salt to taste.