Cotriade is a fish stew from the Morbihan area in Southern Brittany. Historically, it was made with whatever fish did not sell at market. 

Enjoy it with a glass of dry white wine.

Ingredients for 6 servings :

  • 4 onions
  • 1/3 cup butter
  • 2.2lbs of fish (sea bream, mullet, conger, monkfish, pollock, etc.)
  • 1 lb potatoes
  • 12 cups boiling water
  • 1 cup white wine
  • 6 slices of old bread
  • 3 garlic cloves
  • 1 bouquet garni
  • Salt & pepper
Cotriade Bretonne


Directions to prepare La Cotriade :

  1. Cut the onions and cook them in about half the butter.
  2. Add the potatoes (cut into disks), cover and let cook on low heat for 5 minutes. Add the white wine and the bouquet garni. Bring to a boil and add the boiling water. Salt and pepper, lower heat to low and let cook for 20 minutes, not at a boil.
  3. Add the fish pieces, and bring back to a boil.
  4. Put a piece of old bread at the bottom of the soup bowl, and serve the stew on top, with a piece of butter.



Bon Appétit !

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