Ttoro
- 6 pers.
- 40 mins of preparation
- 50 cooking minutes
Ingredients
- 3 Rougets grondins (600g each)
- 3 Scallops (600g each)
- 1350g Monkfish tail
- 1.5 Hake of about 1 kg (or hake)
- 18 Large mussels
- 18 Langoustines (or large shrimps)
- 600g Ripe tomatoes
- 1.5 Red pepper
- 1.5 Large onion
- 3 cloves Garlic
- 1.5 Fresh chilli pepper
- 1,5 Bouquet garni
- 15 cl Olive oil
- 3 tbsp. Flour
- 45 cl Dry white wine
- 1.5 pinch Espelette pepper
- Salt
- Pepper
Preparation
Ttoro is a regional dish of the Basque Country. From a simple family fish soup, it was enriched with crustaceans and fine-fleshed fish, and became a delicacy to be enjoyed on Empress Eugenie's table.
Follow the following steps :
- Scale the fish. Head and gut them. Cut them into large pieces. Reserve heads and bones.
- Dice the tomatoes and the seeded pepper. Peel and slice the onion. Peel and crush the garlic cloves. Open the chilli pepper. Remove the seeds and the seeds' walls. Chop it.
- Heat 5 cl of oil in a large pot. Add the fish heads and bones. Mix for 5 minutes on a low heat. Add the pepper, onion, garlic and chilli pepper. Continue cooking for 5 minutes. Finally add the tomatoes and the bouquet garni. Moisten with the white wine and 30 cl of water. Leave to simmer for 30 minutes.
- At the end of the cooking time, filter this aroma over a deep dish. Season with salt, pepper and Espelette chilli pepper.
- Season the fish pieces with salt and pepper. Flour them lightly. Brown them in the frying pan in the remaining oil for 3 minutes on each side.
- Drain and add them in the dish with the scampi and mussels scraped and rinsed. Put the dish in the preheated oven at th. 7 (210 °C) for 5 min, so that the mussels open and the langoustines are cooked. Serve in the baking dish. Accompany with croutons rubbed with garlic.
To enhance the aroma, add a few crabs (étrilles) and spice up at will with Espelette chilli pepper, an essential ingredient in all the specialities of the Basque Country.
