Ttoro, pronounced tioro, is a fisherman's soup from the Basque coast. Traditionally this dish was made on the boat, in the middle of the sea, with fish discarded from the net. Ttoro was also prepared by fishermen's wives, with fish that had remained unsold at the end of the day.
In fact it is more like a fish stew than a soup. It features a mix of different fish like whiting, conger eel or monkfish with prawns and mussels. The pieces are kept whole and mixed with tomato sauce, garlic and Espelette pepper.
A ttoro festival is held annually in September in Saint-Jean-de-Luz, with a cookery contest, folklore parade, travelling bands, etc.