Hearty Basque Tuna and Potato Soup

Hearty Basque Tuna and Potato Soup

This Spanish Basque Country soup, called marmitako, combines albacore tuna, potatoes, sweet bell peppers, and lots of fruity olive oil. It is comfort in a bowl. 

Hearty Basque Tuna and Potato Soup | Sitka Salmon Shares

Active time: 30 min
Total time: 45 min
Serves: 2-3


  • 1 portion albacore tuna (8 to 12 ounces), cut into ¾-inch pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small yellow onion, chopped
  • 1 medium red bell pepper, cored and cut into ¾-inch pieces
  • 1 pound russet potatoes, peeled, quartered, and thinly sliced
  • 1 garlic clove, minced
  • 1½ teaspoons smoked Spanish paprika or regular paprika
  • 1 cup bottled clam juice, fish stock, or chicken broth
  • ¼ cup coarsely chopped pitted green Spanish olives
  • Chopped parsley and crusty bread for serving



In a small bowl, season the tuna with salt and pepper and set aside.


In a large saucepan or medium Dutch oven, heat the 2 tablespoons olive oil over medium-high heat until shimmering. Add the onion and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the potatoes and cook, stirring occasionally, until nearly tender, about 5 minutes. Stir in the garlic and paprika and cook until fragrant.


Add the clam juice and 1 cup water and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally until the vegetables are tender and the potato is beginning to break down, 8 to 10 minutes. Add the tuna and olives, and simmer until the tuna is barely cooked through, about 1 minute.


Transfer to shallow bowls. Drizzle generously with olive oil and garnish with parsley. Serve with crusty bread alongside.

Ready to try this recipe?

Shop our seafood boxes for next week delivery.

Shop Seafood Boxes

Pro Tips



It’s only fitting to serve a wine from the Basque region with this classic dish. Txakoli, pronounced “chacoli,” is a very dry white wine with a natural effervescence, high acidity, and low alcohol content.  It pairs beautifully with olives and sweet bell peppers.

Level it Up

Level it Up

This simple soup is infinitely customizable. Sauté thinly sliced fennel with the onion, add a cup of chopped canned tomatoes and a pinch of saffron, and this becomes a simple bouillabaisse.

Change it Up

Change it Up

This soup is even better the next day. The flavors develop intensity and richness. Gently rewarm over a low flame or medium power in the microwave.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Want more culinary tips + tricks?

Subscribe for more recipes, culinary tips & tricks, and exclusive discounts!

Join our community.
Subscribe Now
Join our community.
Subscribe Now