{"id":65829,"date":"2020-04-03T10:07:37","date_gmt":"2020-04-03T10:07:37","guid":{"rendered":"https:\/\/relaisgourmet.com\/t-for-ttoro\/"},"modified":"2026-03-30T19:03:12","modified_gmt":"2026-03-30T19:03:12","slug":"t-for-ttoro","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/en\/t-for-ttoro\/","title":{"rendered":"T for Ttoro"},"content":{"rendered":"\n

Each locality has its own culinary speciality. In Saint-Jean-de-Luz, fish soup delights the taste buds of tourists and locals alike. This tasty dish is called Ttoro. Ttoro is in fact a typical regional dish of the Basque country, but the people of Saint-Jean-de-Luz celebrate it every year. <\/em><\/p>\n\n

Ttoro, a traditional Basque dish in Saint-Jean-de-Luz<\/h2>\n\n

Ttoro is celebrated in September in this coastal town in the Pyr\u00e9n\u00e9es Atlantiques. Gastronomic competitions are organized as early as August. The results are announced on the big day. The program also includes a folk parade to the tunes of the bandas. Bandas, the typical travelling brass bands of south-west France, liven up the event. The story goes that Ttoro was once prepared on the open sea or in the fishing village, using the day’s fish leftovers as ingredients. It was a bit like the traditional Italian pizza, which used leftovers to make a typical Italian recipe. Today, however, the Ttoro class has moved up a gear. It now uses so-called “noble” fish in its recipes, the main ingredients of which vary from season to season. <\/p>\n\n

Presentation\nof a Ttoro dish<\/strong><\/h2>\n\n

This typical soup from the Basque Coast\nis quite thick. It is similar to a stew. All\nthe fish species of the season are mixed in:\nmonkfish, hake and conger eel. As the icing on the cake, a few seafood\nitems such as mussels and langoustines are allowed to enrich\nthe preparation. Choose the smallest or medium-sized pieces,\n, as the larger, whole pieces are simmered with\ntomato sauce, seasoned with garlic and Espelette pepper. <\/p>\n\n

The\ningredients and recipe for Ttoro<\/strong><\/h2>\n\n

To prepare a good Ttoro like\nthe kind you can enjoy in a small Basque port without getting\nin over your head, you’ll need :<\/p>\n\n