Main course

Oriental Marmita, or Potato-based Stew, with Albacore in Olive Oil

A remake of the traditional recipe of albacore marmita with an oriental flavor

Palacio de Oriente > Gastronomy > Recipes

Main course

Oriental Marmita, or Potato-based Stew, with Albacore in Olive Oil

A new way to prepare the traditional albacore marmita. Try this recipe that has been upgraded by including Palacio de Oriente’s canned albacore. The aromas of oriental cuisine, the original vinaigrette on the albacore and the fusion of flavors will delight lovers of soups and stew dishes.

90 minutos

Serves 4 people

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White Tuna in Olive Oil 230g

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Elaboration

This recipe requires two different preparations: the vinaigrette and the potato stew. We will tell you step by step how to make them and how to do the food plating in a very appetizing way.

Vinaigrette

We begin with the preparation of the dressing that will accompany our recipe’s albacore, a powerful vinaigrette. To do so, we finely chop the following ingredients: red bell pepper, green bell pepper and chives.
Finish the vinaigrette by adding olive oil, a dash of vinegar and salt to taste. Stir to achieve an emulsion.
Give it that acid, spicy and citric touch so characteristic of oriental cuisine by grating a fresh ginger root. You can gradually add it until you achieve the desired effect in the mouth.
Now let the vinaigrette macerate until the rest of the elements of the recipe are ready.

Potato stew

We begin the stew preparation as a traditional albacore marmita, and the first thing we will have to do is prepare the broth in which the potatoes will be cooked.
For this, we will choose a pot in which we add the water, the carrots, the leek and the celery.
Then add a dash of soy sauce, a piece of ginger, 30 g of dried tuna or katsuobushi and kombu seaweed. These ingredients are the ones that will add the characteristic flavors of oriental gastronomy.
Time should do its job. Now the fumet should boil slowly for an hour at medium heat for all the flavors to mix.
While the broth is acquiring flavor you should peel the potatoes and chop them. For this recipe, we will give them a turned shape.
After 60 minutes it is necessary to strain the broth. The fumet for our stew in which the potatoes will be cooked should be ready.
Return the strained broth to the fire with the potatoes in it. The stew will be ready in 20 or 25 minutes.
Once the cooking is finished, remove all the potatoes and leave one in to bind the broth. If you like a creamier and more textured sauce, try using a blender. You can also mash the cooked tuber with a fork and integrate it with the rest of the fumet. This way you will obtain a thicker sauce.

Plating

Before plating the dish, open the tins of albacore in olive oil from Palacio de Oriente.
Choose a bowl or deep plate and serve the albacore. Then, add the potatoes from the stew and their flavorful broth with an oriental taste.
To finish the plating, simply sauce the albacore with the vinaigrette that we prepared at the beginning of the recipe.
Everything is ready to enjoy another culinary success by the hand of Palacio de Oriente. An albacore marmita upgraded with the flavor of preserves and Asian aromas.