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Ttoro
Basque fish soup
Ttoro: the Basque fishermen's soup of hake, monkfish, mussels and prawns in a pepper and Espelette broth
Ttoro was the meal Basque fishermen in Saint-Jean-de-Luz and Ciboure made from the part of the catch they couldn't sell, and the town still holds a ttoro festival every autumn. A deep red broth of peppers, tomato and Espelette pepper is poured over pieces of hake and monkfish, mussels and prawns, with garlic toast on the side for dunking (use gluten-free bread if needed). A portion gives about 32 g of protein, from the fish and shellfish, for around 360 kcal. The common mistake is boiling the fish in the broth: it breaks into flakes, so the pieces are seared first and then only poached gently on top for a few minutes. Discard any mussel that stays open when tapped before cooking or stays shut after. Chef's tip: dust the fish in rice flour before searing; the light crust protects the fish in the broth and thickens it slightly.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the broth
- 5 tbsp olive oil
- 1 onionchopped
- 1 leekwhite part, sliced
- 1 green pepperchopped
- 1 red pepperchopped
- 4 cloves garliccrushed
- 14 oz chopped tomatoes
- 1 tsp Espelette pepperor ½ tsp mild chilli flakes with ½ tsp sweet paprika
- 1.2 litre fish stockhomemade from heads and bones, or good bought
- 1 tsp salt
For the fish
- 14 oz hake filletskin on, cut into 6 pieces
- 10 ½ oz monkfish tail filletcut into 6 pieces
- 2 tbsp rice flourfor dusting
- 1 ⅛ lb musselslive, scrubbed and debearded
- 12 raw king prawnsshell on
- ½ oz flat-leaf parsleychopped
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Method
0/7 doneStep 1: Warm 3 tablespoons of 3 tbsp olive oil in a large pot over a medium heat. Add 1 onion, 1 leek, 1 green pepper and 1 red pepper and cook slowly until very soft and sweet.
15 minStep 2: Add 4 cloves garlic and 1 tsp Espelette pepper and stir for a minute, then add 14 oz chopped tomatoes and cook until thick and darkened.
8 minStep 3: Pour in 1.2 litre fish stock, add 1 tsp salt and simmer for 15 minutes. Blend it smooth with a stick blender, or leave it rustic, and keep it at a gentle simmer.
15 minStep 4: Meanwhile, check 1 ⅛ lb mussels: discard any with broken shells or that stay open when tapped.
Step 5: Dust 14 oz hake fillet and 10 ½ oz monkfish tail fillet in 2 tbsp rice flour. Heat the rest of 2 tbsp olive oil in a frying pan over a medium-high heat and sear the fish for 1 minute a side, until golden. It will still be raw in the middle.
3 minStep 6: Lay the seared fish, the mussels and 12 raw king prawns on top of the barely simmering broth. Cover and cook gently, without stirring, until the mussels have opened, the prawns are pink and curled, and the fish is opaque and flakes when pressed.
6 minStep 7: Discard any mussels that stay shut. Ladle the broth and seafood into deep bowls, scatter with ½ oz flat-leaf parsley and serve with garlic toast.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 32 g
- Carbs
- 14 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ttoro take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of leek?
- 1 onion per leek.
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