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Gazpacho Andaluz
Gazpacho is not a salad blended into a drink — it is a precise emulsion of bread, olive oil, and raw tomato that Andalusia has been perfecting for centuries. Serve it very cold or do not bother.
15 min 4
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Marmitako
#spanish#chef:sofia#basque#tuna#potato
60m
Total time
4
Servings
420
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Fish
- 600 g fresh bonito or albacore tuna, cut into 3 cm cubes
Produce
- 600 g waxy potatoes, peeled and broken into chunks
- 150 g white onion, finely diced
- 150 g green bell pepper, diced
- 100 g red bell pepper, diced
- 3 cloves garlic cloves, minced
- 150 g ripe plum tomatoes, grated
Sauce
- 2 tbsp choricero pepper paste (or 2 tsp sweet pimenton)
Other
- 100 ml dry white wine
- 800 ml fish stock or water
Pantry
- 60 ml olive oil
Spice
- 1.5 tsp fine sea salt
THE METHOD.
tap to check off
0/6 done
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