Rich Basque fish stew recipe (ttoro)

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Created by Gabriel Gaté

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Cuisine: French
Serves 6

Ask your fishmonger to clean and scale the fish, remove the heads (keep heads for the stock) and to cut the fish into 5 cm pieces.

Ingredients

4 tbsp olive oil
1 small leek, finely sliced
1 small onion, finely sliced
Fish heads
1/2 small capsicum, diced
1/2 medium chilli, finely sliced
2 tomatoes, finely diced
1 clove garlic, crushed
1 sprig of thyme
2 sprigs of parsley
A pinch of saffron
1 glass white wine
Salt and freshly ground black pepper
1.5 kg firm fish, e.g. flathead, gurnard
50 g plain flour
12 scampi
500 g mussels, cleaned
4 slices toasted bread rubbed with raw garlic
4 tbsp chopped parsley

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Preparation

Heat half the oil in a wide pan. Add leeks, onions and clean fish heads, cut into pieces. Cook on medium heat for 5 minutes, stirring occasionally.

Add capsicum, chilli, tomatoes, garlic, thyme, parsley and saffron and stir well. Add wine and bring to the boil. Add water to cover and season with a little salt and pepper. Bring to a simmer and cook for 30 minutes.

Pat fish pieces dry and coat lightly with flour.

Heat remaining oil in a large pan and fry fish for about 1 minute on each side. Add the scampi, then the mussels. Strain the stock over the fish, shake pan well and cover with a lid. Cook on medium heat until the mussels have opened.

Serve the stew in deep plates with the garlic toasts and sprinkle with chopped parsley.

If you enjoyed this Rich Basque fish stew recipe (ttoro) then browse more French recipes, stew recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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