CAPBRETON CHAOUCHE

Our preserved Chaouche de Capbreton is a fish soup, our fish are selected and purchased whole by us at the Saint-Jean-de-Luz fish auction. Our fish is cooked fresh and has not been frozen. A traditional and family recipe to share on a winter evening!   Fish soup dates back at least to Gallic cuisine and to the ancient Greek diet of the Phocaeans from the beginning of Antiquity, in particular the bouillabaisse of the fishermen of the fish market of the Old Port of Marseille, of Marseille antique. Among the rock fish frequently used for fish soup, we can cite red scorpionfish, red mullet, livefish, John Dory, conger eel (fiélas), sea bream, gilthead sea bream, whiting, monkfish (monkfish), gurnard (galinette) , castagnole, girelle, little priest, severeau, little mule, saupe, needle... In the Capbreton chaouche, we do not use crustaceans or shellfish as for the Ttoro Basque. Basque ttoro or ttoro or fish soup from the fishermen of Saint-Jean-de-Luz (pronounced tioro) is a traditional culinary specialty of Basque Country cuisine, based on hake fish soup, crustaceans, and shellfish, variant among others hake koxkera, pil pil cod, or Biscay-style cod... This recipe is a traditional culinary specialty of the fishermen of Saint-Jean-de-Luz, Ciboure, and Socoa, extended to the Atlantic coast of the Basque Country, originally based on pieces of unsold whole fish from their catches. of the day, or cooked by fishermen on their fishing boats (unlike fish soups where the fish are ground) The plus of the product: Artisanal fish soup made from fresh products selected from local producers. Preparation Tip: Reheat over low heat in a saucepan, stirring lightly. Delicious fish soup with garlic-rubbed croutons and grated cheese. To accompany our canned fish soup, choose a good white wine such as: a good dry Jurançon, a dry Pacherenc du Vic-Bilh, a white Bergerac, a white Montravel or even a white Tursan.