Name: Basque Seafood Soup (Ttoro)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 2 tomatoes, peeled and chopped; 1 tsp paprika (preferably smoked); A pinch of saffron threads; ½ cup dry white wine; 4 cups fish or seafood stock; 200 g white fish fillet (monkfish, cod, or hake), cut into chunks; 150 g mussels, cleaned; 150 g shrimp, peeled and deveined; 100 g clams, rinsed; Salt and pepper, to taste; Chopped parsley, for garnish; Crusty country bread, for serving

DifficultyBeginner

CategoryFish, Seafood, Soups

A rich, hearty seafood stew from the Basque coast, infused with saffron, tomatoes, and garlic.

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

The Soup

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

2 tomatoes, peeled and chopped

1 tsp paprika (preferably smoked)

A pinch of saffron threads

½ cup dry white wine

4 cups fish or seafood stock

200 g white fish fillet (monkfish, cod, or hake), cut into chunks

150 g mussels, cleaned

150 g shrimp, peeled and deveined

100 g clams, rinsed

Salt and pepper, to taste

Chopped parsley, for garnish

Crusty country bread, for serving

Sauté the base

Heat olive oil in a large pot over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in garlic and red bell pepper; cook for another 3 minutes.

Build the broth

Add tomatoes, paprika, and saffron. Stir and simmer until the tomatoes break down. Pour in the white wine and let it reduce by half (about 5 minutes).

Add stock & simmer

Pour in the fish stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to let the flavors blend.

Add seafood

Add the fish chunks first, simmer 3 minutes. Then add mussels, shrimp, and clams. Cover and cook until the shellfish open and shrimp turns pink (about 5–7 minutes). Discard any unopened shells.

Season and serve

Season with salt and pepper. Ladle into bowls, sprinkle with chopped parsley, and serve hot with crusty bread.

Ingredients