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| Low-Carb Basque Marmitako [Click to enlarge.] |
Those who follow this blog know that I receive great inspiration from Saveur Magazine. Because of its cultural diversity, it is the only food periodical that I subscribe to. People groups and their celebrated recipes intrigue me.
Paella is packed with protein. Just the rice and peas would need to be removed or replaced. Happily, most ethnic recipes need minimal tweaking, if any. Such is the case for the "Marmitako (Basque Tuna and Potato Soup)" from Saveur. Only the potatoes need replacing to make this a low-carb meal.
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Turnips | Nutritious and Low-Carb
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I adapted this recipe directly from Christopher Bagley's December 6, 2017, post on the Saveur website. I chose to replace the potatoes with turnips. Whereas 1 medium potato has 37 grams of carbohydrates, a medium turnip has only 8 grams. What a difference! Turnips are loaded with vitamin C, as well as vitamins A, B, and K (a direct regulator of inflammatory response). Calcium, manganese, iron, copper, and phytonutrients are among the turnip's positive perks.
Christopher Bagley shares this about the soup's history:
In Spain’s Basque Country, marmitako means roughly “from the pot.” This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make during long fishing routes on their boats, and still do. Traditionally, locals crack the potatoes with a partial cut, then break off ragged chunks to toss into and add starchiness to the soup. Adding the tuna right at the end, just as the soup is removed from the heat, keeps the fish moist and tender.NOTE: Be careful not to overcook the turnips.
LOW-CARB MARMITAKO (BASQUE TUNA SOUP)
Adapted from Christopher Bagley's
December 6, 2017 | Saveur Magazine.
Ingredients
- 1 lb. raw tuna, cut into ½-inch cubes
- 1⁄2 tsp. kosher salt, plus more as needed
- 1 tbsp. extra-virgin olive oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1 lb. turnips, peeled and diced
- 1 garlic clove, minced
- 1 tsp. pimentón (Spanish paprika) or smoked paprika
- Chopped Italian parsley leaves, for garnish
Instructions
- In a medium bowl, toss the tuna with ½ teaspoon kosher salt to lightly coat. Set aside.
- In a large, heavy pot, add the oil over medium heat. Once hot, add the bell pepper and onion and cook, stirring occasionally, until the onion begins to soften but not color, 8–10 minutes.
- Add the turnips and garlic, season lightly with kosher salt, and continue cooking until the vegetables are softened but not colored, 8-10 minutes. (Turnips take a little longer to cook than potatoes.)
- Add the pimentón and 3 cups water and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes.
- Turn off the heat, add the tuna, and immediately cover the pan. Remove from the heat and let sit until the fish is just barely cooked through, 3–5 minutes.
- Divide the soup between 4–6 bowls, sprinkle with chopped parsley to taste and serve immediately.
Smiles,
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