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Basque fish dish




Sauce and fish:

Very South European with that pleasant aroma of olive oil, garlic and tomato. Nevertheless the Ttoro stems from times when tomatoes were unknown because in old descriptions it is simply the cooking liquid of le stoque-fishe poured over pieces of bread fried in oil. Later on people from Saint-Jean- de-Luz added pieces of fresh fish such as angler and hake with scampi, mussels and bell peppers and tomatoes imported from America.

Basques are traditionally tough seamen and word has it that during whale fishing they discovered the coast of New Foundland far before Columbus. From then on, according to some food historians, the finest ‘American’ dishes were invented in French Basque Country.

For this simple version I used fish stock and fillet. For even at a fish shop you cannot always find a whole fish with clear eyes, from which you can use the head and tail for the sauce and cut the rest in slices.

Cook the rest with crushed garlic, tomato purée another 5 minutes. Purée with a hand mixer or a blender. Season with salt.

Wine: White Bordeaux


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