Ttoro Basquaise
A rustic Basque seafood stew loaded with hake, mussels, and squid in a vibrant red pepper and tomato broth. Simple, elegant, and restaurant-quality in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 48g
Ingredients
- 1.5 lb hake fillets or other white fish
- 1 lb mussels, debearded
- ¾ lb squid, cleaned and sliced into rings
- 1.5 cups roasted red peppers, jarred or fresh
- 1 can (14 oz) canned diced tomatoes
- ¾ cup dry white wine
- 4 cloves garlic cloves, minced
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Cut hake into 2-inch chunks. Pat squid dry.
- 2
Pulse roasted red peppers in a food processor until roughly chopped.
- 3
Heat olive oil in a large pot over medium. Add garlic, stir until fragrant, ~45 seconds.
- 4
Add squid, cook 2 minutes without stirring much — edges should firm up slightly.
- 5
Pour in wine, scrape up any browned bits on the bottom, simmer 2 minutes.
- 6
Stir in chopped red peppers, tomatoes with juice, and smoked paprika.
- 7
Bring to a gentle simmer. Season with salt and pepper. Cook 5 minutes.
- 8
Nestle hake chunks into the broth. Scatter mussels on top, cover, and simmer 8–10 minutes until hake flakes easily and mussels open. Discard any unopened shells.
- 9
Taste and adjust salt and pepper. Ladle into bowls, ensuring each has hake, mussels, and squid.
Tools you’ll need
- large pot (6-quart)
- food processor
- wooden spoon
- ladle
- cutting board and knife
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