Dish

Ttoro

Ttoro is typically made with a variety of fish such as cod, hake, and monkfish, as well as shellfish like clams and mussels. The fish and shellfish are cooked in a tomato-based broth that is flavored with garlic, onions, and other spices. The dish is often served with crusty bread for dipping in the flavorful broth. Ttoro is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in.

European cuisine› Mediterranean cuisine› Spanish cuisine› Basque cuisine

Seafood

Origins and history

Ttoro originated in the coastal regions of Spain and France, where it was traditionally made by fishermen using the catch of the day and whatever vegetables they had on hand. Today, it is a popular dish in Basque restaurants around the world.

Dietary considerations

Ttoro is not suitable for those with shellfish or seafood allergies. It is also high in sodium due to the use of canned tomatoes and seafood broth.

Variations

There are many variations of ttoro, with different fish and shellfish used depending on the region and season. Some variations also include meat such as chicken or chorizo. Vegetarian versions can also be made using only vegetables.

Presentation and garnishing

Ttoro is typically served in a large pot or bowl with the fish and shellfish arranged in an attractive manner. Crusty bread is placed on the side for dipping in the flavorful broth. Garnishes such as parsley or cilantro can also be added for color and flavor.

Tips & Tricks

To ensure that the fish and shellfish are cooked properly, it is important to add them to the stew in the correct order, starting with the fish that takes the longest to cook. It is also important to use fresh fish and shellfish for the best flavor.