Traditional French Cotriade: A Brittany-Style Fish Stew Recipe

Ingredients

  • 1 kg of mixed fish (monkfish, whiting, hake)
  • 500 grams of potatoes
  • 2 onions
  • 2 cloves of garlic
  • 2 leeks
  • 2 carrots
  • 2 tablespoons of olive oil
  • 1 bouquet garni (thyme, bay leaf, and parsley tied together)
  • 1/2 teaspoon of saffron threads
  • 100 ml of white wine
  • 1.5 liters of fish stock
  • Salt and pepper to taste
  • Fresh parsley for garnish

Steps and instructions

  1. Prepare the vegetables: peel and finely chop the onions and garlic. Clean and slice the leeks and carrots. Peel the potatoes and cut them into small squares.
  2. Wash and cut the fish into large pieces, removing any bones.
  3. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, leeks, and carrots. Cook for about 10 minutes, until the vegetables soften.
  4. Add the fish pieces to the pot. Mix well to ensure the fish is coated with the oil and vegetables.
  5. Pour in the white wine and allow it to reduce for a few minutes.
  6. Add the fish stock, potatoes, bouquet garni, and saffron to the pot. Season with salt and pepper to taste.
  7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
  8. Once the fish is cooked and the potatoes are tender, remove the bouquet garni.
  9. Adjust the seasoning if necessary, and garnish with fresh parsley before serving.

Tools for making

  • Cutting board - A sturdy surface for chopping and preparing the ingredients.
  • Chef's knife - A sharp knife for cutting the fish, vegetables, and herbs.
  • Large pot - A spacious pot for cooking the cotriade.
  • Wooden spoon - Useful for stirring the ingredients while cooking.
  • Peeler - For peeling the onions, garlic, and carrots.
  • Measuring spoons - To accurately measure the saffron and other seasonings.
  • Saucepan - To heat the fish stock before adding it to the pot.
  • Tongs - Handy for removing the bouquet garni from the pot.

Recipe variations

  • Use different types of fish, such as cod, salmon, or mackerel, to create your own unique flavor profile.
  • Add shellfish like mussels, clams, or shrimp to the cotriade for a seafood medley.
  • Experiment with different herbs and spices to enhance the flavors, such as adding fennel seeds or paprika.
  • For a richer broth, you can incorporate coconut milk or cream into the recipe.
  • Make it vegetarian by replacing the fish with tofu or tempeh, and using vegetable stock instead of fish stock.
  • Add a touch of heat by including some chopped chili peppers or cayenne pepper.
  • Create a crust by topping the cotriade with a puff pastry or bread crumbs before baking it in the oven.
  • Include additional vegetables like bell peppers, zucchini, or tomatoes to add more depth and color to the dish.
  • For a Mediterranean twist, add some olives, capers, and sun-dried tomatoes to the cotriade.
  • Serve the cotriade with crusty bread or over cooked rice for a heartier meal.

Recipe overview

Cotriade is a traditional fish stew from the Brittany region in France. It's a hearty and flavorful dish made with a variety of fish, aromatic herbs, and root vegetables. The recipe is straightforward and easy to follow, making it perfect for a comforting family dinner or an impressive dish for guests. The key to a delicious Cotriade is to use fresh fish and high-quality fish stock. The stew is simmered slowly to allow the flavors to meld together, and served with a sprinkle of fresh parsley for a vibrant finish. Get ready to take a culinary trip to Brittany with this delectable stew!

Common questions

  1. What types of fish can I use for Cotriade? You can use a variety of fish such as monkfish, whiting, and hake. Feel free to use a combination of fish that you prefer.
  2. Can I use frozen fish? Yes, you can use frozen fish for this recipe. Just make sure to thaw it properly before adding it to the pot.
  3. Can I substitute the fish stock with vegetable stock? While fish stock adds a distinct flavor to Cotriade, you can substitute it with vegetable stock if desired. However, keep in mind that it may alter the taste slightly.
  4. Can I omit the saffron? If you don't have saffron or prefer not to use it, you can omit it from the recipe. It adds a subtle flavor and vibrant color, but the dish will still be delicious without it.
  5. How should I serve Cotriade? Cotriade is traditionally served in bowls with crusty bread on the side. It makes for a hearty and satisfying main course.
  6. Can I make Cotriade in advance? Yes, you can make Cotriade in advance. In fact, it often tastes even better the next day as the flavors have time to meld together. Simply store it in the refrigerator and reheat gently before serving.

Serving dishes and utensils

  • Large pot - A large pot is essential for cooking the cotriade and accommodating all the ingredients.
  • Chopping board - A chopping board is needed for preparing the vegetables and cutting the fish into pieces.
  • Sharp knife - A sharp knife will be used for cutting the vegetables and filleting the fish.
  • Wooden spoon - A wooden spoon is useful for stirring the ingredients while cooking.
  • Ladle - A ladle is necessary for serving the cotriade into bowls.
  • Soup bowls - Soup bowls are ideal for serving the cotriade to be enjoyed by guests.
  • Soup spoons - Soup spoons are required for eating the cotriade.
  • Garnish cutter - A garnish cutter can be used to finely chop fresh parsley for garnishing the dish.
  • Fish scaler - A fish scaler will come in handy if the fish used in the recipe still has scales that need to be removed.

Origin stories

Cotriade hails from the coastal region of Brittany, in the west of France. Originally a fisherman's stew, it was born out of practicality and resourcefulness. At the end of a long day, the fishermen would gather their catch and cook it in a simple pot with whatever vegetables they had on hand. What's fascinating is that a true Cotriade is like a tale of the sea, with each layer of fish representing a different catch of the day, starting with the least noble fish at the bottom and finishing with the noblest on top. This humble stew, born of the sea and necessity, has become a cherished culinary tradition in Brittany, a testament to its enduring charm and the rich bounty of the sea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.