Ttoro (Ttoro)
Overview
Ttoro is the fishermen's soup of Saint-Jean-de-Luz and Ciboure on the Basque coast of France, pronounced roughly tioro. Fish heads and bones are simmered with onion, leek, garlic, tomato, red pepper and white wine to make a strong red stock, which is strained and seasoned with Espelette pepper. Thick pieces of hake, conger, gurnard or monkfish are fried briefly in olive oil and then cooked in the broth with mussels, langoustines and sometimes clams or crab. Unlike a smooth soupe de poisson, the fish stays in whole pieces. It is served in deep plates over slices of bread fried in olive oil and rubbed with garlic, with plenty of parsley.
History
The soup began on the boats and quaysides of Saint-Jean-de-Luz, Ciboure and Socoa, where fishermen cooked the pieces of fish they could not sell. Since 1989 Saint-Jean-de-Luz has held a festival of the sea and of ttoro each summer, with a cooking contest, and the festival was added to France's inventory of intangible cultural heritage in 2013.
Main ingredients
Hake, monkfish, langoustines, mussels, tomatoes, espelette pepper. The soup is built on brick-red pepper and wine broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from France
Recipe
Method
- 130 min
Fry the onion, leek, garlic and pepper in olive oil, add the fish heads and bones, tomatoes, wine, bouquet garni and 2 l water, and simmer for 30 minutes.
- 2
Strain the stock, pressing hard, and season with Espelette pepper and salt.
- 3
Fry the fish pieces lightly in olive oil and put them into the simmering stock.
- 48 min
Add the langoustines and mussels and cook for 8 minutes, until the mussels open.
- 5
Serve over the garlic bread, sprinkled with parsley.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
