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Fish, South and mountains

Ttoro with garlic croutons

Ttoro is a Basque fisherman's stew made with fish and shellfish, serving 4 people, ready in 1 hour, medium difficulty, for about €7.50 per person. It combines white fish, langoustines and mussels in a tomato broth spiced with Espelette pepper. Success comes down to the order you add the seafood, firmest first, most delicate last.

Tonight, ttoro, the big fish stew from Basque fishermen, spiced with Espelette pepper and served over croutons.

Ttoro with garlic croutons
Total time
1 h
Difficulty
Medium
Cost per person
€7.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Ttoro comes from Basque fishermen who came home with whatever was left over after the day's catch was sold, a bit of everything from the bottom of the boat. The result is a generous stew, perfumed with Espelette pepper, where the white fish flakes apart while the langoustines and mussels add their briny juices to the tomato broth.

This is a Sunday dish or something you'd serve to guests, not really a weeknight staple, since it asks for a little attention when you add the seafood in order. The garlic croutons soak up the broth and usually disappear before the fish does.

The ingredients

4 people

Fish counter

  • White fish fillets (monkfish, hake, pollock) 600 g
  • Langoustines 8
  • Mussels 500 g

Fruits and vegetables

  • Potatoes 400 g
  • Onion 2
  • Leek 1
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Espelette pepperoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Dry white wineoften in the pantry 15 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Fish, Shellfish, Gluten, Mollusks

The step by step recipe

  1. Sweat the onion, leek and garlic in the oil, then add the white wine and let it reduce. 10 min

    A leek alongside the onion makes the broth softer and more fragrant.

  2. Add the tomatoes, Espelette pepper and diced potatoes, cover with water and let it cook. 20 min

    The water should just reach the top of the potatoes, no more, to keep the broth concentrated.

  3. Add the monkfish pieces, then the langoustines and finally the mussels, cover and cook until the mussels open. 10 min

    Discard any mussels that stay closed after cooking.

  4. Toast the baguette slices and rub them with garlic. 6 min

    Rub the garlic on while the bread is still warm, it coats the surface more evenly.

  5. Serve the stew in deep bowls with the croutons on the side.

    Place the langoustines in the center of each bowl, they're the showstopper.

Our tips to get it right

  • Pick fresh, firm white fish fillets, they hold together during cooking instead of falling apart in the broth.
  • Taste the broth before adding the fish, that's your last chance to adjust salt and pepper without overstirring and breaking up the delicate flesh.
  • If you have time, make the tomato and vegetable base ahead, it tastes better after sitting an hour or two before the seafood goes in.

The variations

  • Swap the monkfish for cod or sea bream, whatever your fishmonger has that day.
  • For a version without shellfish, double the white fish and keep the tomato and pepper broth as is.
  • For a quicker version, use pre-cleaned mussels and pre-shelled langoustines, you'll save about 15 minutes.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Extra Espelette pepper at the table

Storage

Ttoro keeps for 1 day in the fridge in a sealed container, no longer because of the shellfish. It doesn't freeze well, the mussels and langoustines turn rubbery. Reheat gently over low heat, never boiling, so the fish doesn't toughen.

Questions about this dish

Can you make ttoro ahead of time?

Make the broth with the vegetables and tomatoes several hours ahead. Add the fish and shellfish only right before serving so they stay tender.

What fish works best for ttoro?

Monkfish, hake and pollock are ideal because their firm flesh holds up during cooking. Avoid delicate fish like sole, it would fall apart in the broth.

Can you substitute the langoustines?

Yes, large raw shrimp work well and are often cheaper. Add them the same way, just before the mussels.

Why add the seafood in a specific order?

Firm fish like monkfish can handle a longer cooking time without falling apart. Mussels and langoustines cook fast, so they always go in last to stay tender.

How long does it take to make a ttoro with garlic croutons?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ttoro with garlic croutons?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ttoro with garlic croutons cost?

About €7.50 per serving, or €30.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, gluten, mollusks. Always check the labels of the products you buy.

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