Ttoro des Pays Basques

Name: Ttoro des Pays Basques
Cuisine: France
Ingredients: 2 tablespoons finely chopped fresh parsley leaves; 3 large yellow onions, finely chopped; 1½ ounces fat from proscuitto or other air-dried country ham or 3 tablespoons corn oil; 4 large cloves garlic, finely chopped; 1½ ounces fat from proscuitto or other air-dried country ham or 3 tablespoons corn oil; 1½ ounces fat from proscuitto or other air-dried country ham or 3 tablespoons corn oil; 4 large shallots, finely chopped; Large bouquet garni; ½ cup water; 1 quart mussels, debearded, cleaned, and well scrubbed; 12 large shrimp in their shells; 12 large shrimp in their shells; One 5-pound striped bass, cleaned and boned; 1 large sprig fresh thyme; Unsalted butter or unsaturated oil as needed; Unsalted butter or unsaturated oil as needed; 1 cup dry white wine; 6 cups fish fumet or chicken broth of your choice; 6 cups fish fumet or chicken broth of your choice; 3 large sun-ripened tomatoes, peeled, seeded, and cut into ¼-inch cubes; 1 green bell pepper, seeded and finely chopped; 1 red bell pepper, seeded and finely chopped; 2 large pinches of red pepper flakes; ½ cup cornmeal; Pepper from the mill; Salt; 2 cups water

Basque Fish Soup

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

I have yet to find a completely detailed recipe which is authentically Basque because I cannot read the Basque language. This is a personal composition of what is available from the sea, and grown on or around the French littoral of the Basque country; it also reflects the information I received from several older home cooks in St. Jean de Luz and Hendaye.

You should not be surprised by the corn cubes. Called arthoua in the Basque country, corn arrived there after the Great Discover

Ingredients

Europe
France
Orthez
Soup
Gluten-free

Ingredients

Method