By Laura Crotet
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
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AdobeFirefly
Directions to prepare La Cotriade :
- Cut the onions and cook them in about half the butter.
- 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.
- Add the fish pieces, and bring back to a boil.
- 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 !
