The origin of this dish dates back to the ancient Basque fishermen, who used to go on long fishing trips. When they were at sea, they had difficulty feeding themselves because they didn't have many ingredients to prepare food.
So the cook would rely on fish and tomatoes. But throughout the 18th century and in the early decades of the 19th century, after the discovery of the Old World, potatoes arrived from America to the New World and spread throughout the Basque Country.
From that moment on, the cook modified his recipe, and in addition to fish and tomatoes, added that delicious tuber, which became a fundamental ingredient. And the cook came up with a recipe that united the sea and the land. The name of this stew comes from the word 'marmita,' which is the vessel where marmitako was prepared aboard the boat.
Marmitako is a delicious stew that can now be enjoyed in Basque restaurants, and the recipe has been slightly altered, including the addition of choricero pepper, a dried red pepper typical of Basque cuisine. A key point in preparing this recipe is to dice the potatoes instead of chopping them, because this makes the sauce thicker, thanks to the starch released by the potatoes when diced. Sometimes, to enhance the flavor and aroma of the Marmitako, a glass of txakoli wine is added, a fresh wine that pairs excellently with seafood.
