Ttoro (Basque Fisherman's Stew)
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Ingredients
- 250 g monkfish tail, cut into chunks
- 250 g hake fillets
- 500 g fresh mussels, cleaned and debearded
- 600 ml fish stock
- 400 g tinned chopped tomatoes
- 1 red pepper, sliced
- 1 onion, finely sliced
- 3 garlic cloves
- 1 tsp sweet smoked paprika
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 256 kcal
- Protein
- 27.5 g
- Carbohydrate
- 11.3 g
- of which sugars
- 7.2 g
- Fat
- 10.4 g
- of which saturates
- 1.7 g
- Fibre
- 2.7 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion and red pepper for 8 minutes until softened.
- 2
Add the garlic and sweet smoked paprika and cook for 1 minute, then stir in the tinned tomatoes and fish stock and simmer for 12 minutes.
- 3
Add the monkfish and hake, cover and poach for 5 minutes.
- 4
Tip in the mussels, cover and cook for a further 4-5 minutes until the mussels have opened and the fish flakes easily.
- 5
Discard any mussels that stay closed.
- 6
Season well and ladle into bowls.
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