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Recipe · Basque Country
Ttoro basque
Basque fish and shellfish stew
⏱ 75 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)firm white fishmonkfish, hake, conger eel
12langoustines
500 g (18 oz)mussels
12large shrimp
3tomatoes
2onions
3 clovesgarlic
1red bell pepper
150 ml (⅔ cup)dry white wine
1Espelette pepper
1bouquet garni
50 ml (3½ tbsp)olive oil
Toasted country breadsalt, pepper
- 1 kg (2.2 lb) firm white fish monkfish, hake, conger eel
- 12 langoustines
- 500 g (18 oz) mussels
- 12 large shrimp
- 3 tomatoes
- 2 onions
- 3 cloves garlic
- 1 red bell pepper
- 150 ml (⅔ cup) dry white wine
- 1 Espelette pepper
- 1 bouquet garni
- 50 ml (3½ tbsp) olive oil
- Toasted country bread salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steam the mussels open in a dry pan and strain the juices.
- Heat the oil in a wide Dutch oven and sweat the sliced onions and garlic.
- Add the pepper strips and the peeled, chopped tomatoes.
- Pour in the white wine and the mussel juices.
- Add the Espelette pepper and the bouquet garni.
- Simmer for 20 minutes.
- Sear the langoustines and shrimp in a little oil for 2 minutes per side.
- Add the fish in chunks to the pot and cook for 8 minutes.
- Add the langoustines, shrimp and shelled mussels and cook for 3 minutes.
- Adjust the seasoning and serve with garlic-rubbed toast.
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