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Basque fish soup

Ttoro ou soupe de poissons des pêcheurs de Saint-Jean-de-Luz

Pronounce ‘tioro’, ttoro is a fish soup that originated with the fishermen of St-Jean-de-Luz, using pieces of unsold fish (usually hake), shellfish, prawns and Dublin Bay prawns, cooked in a broth of olive oil, white wine, onions, garlic, bouquet garni, tomatoes, red pepper, piment d'Espelette and potatoes. It’s often served with aïoli.

Basque Country and Béarn

Soups, stews and casseroles

Text © Dana Facaros

Image by Arnaud 25