Basque seafood stew from St. Jean de Luz (Ttoro, una cazuela de pescado y marisco de St. Jean de Luz) from La Cocina Vasca: Recipes and Traditions of the Spanish Basque Country (page 127) by Maria José Sevilla

  • red pepper
  • bouquet garni
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute gurnard for scorpion fish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gurnard for scorpion fish.

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