(source :Electr. gourmet guide) The Best of clay pot cooking. Marmitako is a simple fishermans dish, from the Basque provinces along the border of Northern Spain, made using Tuna or bonito. Serve with a crisp white wine, such as Portuguese vinho verde. Preheat the oven to 400*F In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add the onion and cook, stirring occasionally, for 3 - 4 minutesuntil soft. Add the garlic and tomatoes and cook, stirring occasionally, for about 10 minutes, until the tomatoes are soft. Stir in the capers. Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch cazuela or other shallow heatproof dish, overlapping the slices. Spread the tomato and onion mixture over the potatoes. Pour over the broth. Place cazuela in the oven and bake for about 20 minutes, until the potatoes are almost cooked. Sprinkle the tuna slices lightly with the salt and pepper to taste. Place on top of the potatoesand bake for 5 - 8 minutes, until the tuna is opaque throughout. Adjust the seasoning if necessary. Serve hot or at room temperature. Serves 4 Posted to JEWISH-FOOD digest V96 #113 From: email@example.com (Al) Date: Sat, 28 Dec 1996 16:22:26 -0800
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 4|
|Calories from Fat: 39 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 50.4mg||16 %|
|Sodium 817mg||28 %|
|Potassium 1740.6mg||46 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 40.9g|
|Protein 32.9g||47 %|
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Calories per serving: 348
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