GASTRONOMY …, we could talk so much about Basque cuisine and its infinite offers, that we have thought better seduce you by opening your mouth a bit with one of our dishes par excellence.
It is the Zapirain style fish soup. You can cook it in your home but first try it in any of the excellent restaurants that you will find in Lekeitio. Faithful guardians of the traditional coastal cuisine, with first-class quality and exquisite attention.


Ingredients for eight people

  • 1 monkfish head.
  • 1 black monkfish tail.
  • 4 onions.
  • 6 carrots.
  • 4 green peppers.
  • 2 tomatoes.
  • 1 sweet red pepper.
  • 2 chili peppers (cayenne).
  • 5 dried peppers.
  • 1/2 loaf of dry bread.
  • Olive oil.
  • For the sauté.
  • Half onion and 200 grams natural tomato puree



Soak the dried peppers for half an hour, while you boil all the vegetables for an hour or so. Boil the monkfish for 4 or 5 minutes. When the vegetables are cooked, blend them and add the water that the monkfish was cooked in. Add the dried peppers that have been boiled and passed through the food mill. Add the bread crust chopped into small pieces. Remove the fish bones, chop up the flesh and add it.

For the sauté, fry half a chopped onion and 200 grams chopped natural tomato (preferably homemade) in oil. Salt to taste and pour the sauté into the soup.