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ttoro
Basque fish soup
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.
Text © Dana Facaros
Image by Arnaud 25