Ttoro soupe de poissons basque

Name: Ttoro soupe de poissons basque
Total time: 60 min
Yield: Serves 6
Cuisine: Basque Country
Ingredients: 1 kg (2.2 lb) mixed fish (hake, monkfish, conger eel); 500 g (18 oz) fresh rope-grown mussels; 300 g (11 oz) raw jumbo shrimp; 4 tomatoes, peeled and chopped; 3 yellow onions, thinly sliced; 200 ml (¾ cup) Irouléguy white wine; 2 tsp Espelette pepper (AOP); 4 garlic cloves, crushed

Basque fish and shellfish soup

⏱ 60 minServes 6Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)mixed fishhake, monkfish, conger eel
500 g (18 oz)fresh bouchot mussels
300 g (11 oz)raw jumbo shrimp
4tomatoes, peeled and chopped
3yellow onions, thinly sliced
200 ml (¾ cup)Irouléguy white wine
2 tspEspelette pepper (AOP)
4 clovesgarlic, crushed

1 kg (2.2 lb) mixed fish hake, monkfish, conger eel
500 g (18 oz) fresh bouchot mussels
300 g (11 oz) raw jumbo shrimp
4 tomatoes, peeled and chopped
3 yellow onions, thinly sliced
200 ml (¾ cup) Irouléguy white wine
2 tsp Espelette pepper (AOP)
4 cloves garlic, crushed

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron stockpot (28 cm / 11 in across)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 large bowl for rinsing the mussels

1 fine-mesh skimmer

1 medium stainless-steel ladle

1 fine-mesh strainer

6 deep bowls for serving

03 — Method

Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
Soften the sliced onions in the pot with a little olive oil for 8 minutes until translucent.
Add the crushed garlic and chopped tomatoes and cook for 10 minutes until the sauce thickens.
Stir in the Espelette pepper, then deglaze with the Irouléguy wine.
Add 1.5 L (1½ qt) of filtered water, bring to a simmer and cook for 20 minutes.
Add the fish in large chunks and the shrimp and cook for 8 minutes.
Finally add the mussels and cook 5 minutes until they all open. Serve right away in soup plates.