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Are you looking for the original recipe for Basque Country ttoro? Ttoro is a Basque soup in which the fish are left whole, seasoned with… Espelette chilli peppers!
Here is the traditional recipe, as it is cooked in the Basque Country, as well as suggestions for a wine assortment.
The ttoro, which is pronounced “tioro”, was originally made by the fishermen of Saint Jean de Luz, Ciboure and Socoa, with the remains of their catch. Today, the town of Ciboure celebrates its ttoro brotherhood in May.
You will therefore find this typical dish of the Basque Country in the restaurants of these three municipalities. Head for Saint Jean de Luz to taste chipirons à la Luzienne as a starter, a ttoro as a main course and then go to Adam’s to try their famous macaroons! All this during the ttoro festival or the chipiron festival!
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FAQ on ttoro.
It is a traditional soup from the Basque country, made of different fish, shellfish and crustaceans, unground and seasoned with Espelette chilli pepper.
We don’t know!
Pronounce it “tioro”.
In Saint Jean de Luz, Ciboure or Socoa.
More traditional Basque recipes?
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Where to eat ttoro in the Basque Country?
In the restaurants of the area of Saint Jean de Luz, why not during the chapter of the brotherhood of the ttoro of Ciboure.
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Ingredients (for 6 persons).
- 1 big gurnard.
- 500 grams of conger on the head side.
- 500 grams of monkfish.
- 1 scorpion fish.
- 6 langoustines.
- 1 litre of mussels.
- 1 nice head of hake.
- 1 bouquet garni.
- 1/2 litre of white wine.
- 2 onions.
- 1 spoonful of concentrated tomato.
- 1 spoonful of sweet pepper.
- 1 pinch of Espelette chilli pepper.
The preparation of ttoro.
Preparation : 30 minutes. Cooking : 1h15.
- Put the fish heads cut into pieces, the onion cut into thin rings, a fillet of fish in a saucepan with oil, the crushed garlic, the bouquet garni.
- Make it sweat under cover.
- Add the white wine and reduce by half.
- Moisten with 1 1/2 litres of water, stir in the tomato, chilli pepper and salt.
- Bring to the boil and let it boil for a good hour.
- Strain this juice to get it well mixed.
- Salt and pepper the fish pieces, flour them, brown them in hot oil and drain them. Put them in an ovenproof dish with the raw langoustines.
- Add the stock and bring it to the boil for 5 minutes, then add the mussels which have been well washed and scraped up – bring back to the boil – adjust the seasoning.
- Sprinkle with parsley.
- Serve possibly with garlic croutons.
Which wine to pair?
Bon appétit !!!
Circuits gastronomiques Pays Basque.
If you don’t want to opt for a full-time guide but still want to enjoy a gastronomic day trip, you will find many tours to try traditional Basque cuisine on the Get Your Guide website.
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