Ttoro

Like all fish stews, Ttoro from the Basque country was originally designed to use flaky inexpensive fish with too many bones, such as hake, conger eel, mullet, and particularly gurnard, valued for its red skin. In the United States, I would suggest a mix of red snapper, jack, bream, pompano, and/or mackerel. At its simplest, Ttoro includes garlic, tomatoes, mussels for a salty bite, and the lively Espelette pepper of the Basque region (I find paprika laced with a generous pinch of cayenne t