Ttoro

Originating in the coastal area of the Basque Country, ttoro is a traditional fish stew consisting of different types of fish and seafood cooked in fish stock with vegetables and aromatic herbs, and flavored with piment d’espelette (local red pepper).

From a humble fisherman’s soup, the dish has spread to every household and restaurant in the region, giving rise to various interpretations. Some of the most common fish used in the stew are firm white fish such as hake, monkfish, conger eel, cod, and rascasse (a type of redfish), while the usual selection of seafood includes mussels, shrimps, langoustines, baby octopus, scallops, and clams.

The stew typically contains seasonal vegetables such as tomatoes, onions, leeks, carrots, bell peppers, potatoes, garlic, and celery, and it is usually enhanced with herbs such as parsley, thyme, bay leaves, rosemary, sage, basil, and chervil. Ttoro is both a home-cooked stew and a restaurant dish, and it is typically accompanied by garlic-flavored croutons or crusty bread and a glass of fine white wine or beer on the side.