Ttoro

Like all fish soups, ttoro was originally designed to use inexpensive fish with a poor texture or too many bones, such as conger eel, gurnard or scorpion fish. Now hake and monkfish are usually added, with mussels and possibly even some scampi. At its simplest, ttoro is cooked only with sauteed onions, garlic, herbs and water and is spiced with hot pepper, but tomatoes and white wine are often included. Fish like monkfish which cook more slowly than the rest should be cut in smaller pieces.