Cotriade
The Breton fishermen's soup of fish and potatoes with a sharp vinaigrette
Cotriade is the Breton answer to bouillabaisse, plainer and kinder on the purse, made in the ports of the south coast from Concarneau to Quiberon with whatever the boats could not sell. Chunks of several fish, both firm and oily, are poached with potatoes and onions in a thyme-scented broth, then served in two parts: the broth poured over toasted bread, and the fish and potatoes moistened with a sharp mustardy vinaigrette. The contrast of the soft, buttery broth and the bright dressing is the whole point. Serve it with good bread and salted butter. Chef's tip: add the firm fish first and the delicate ones last, so nothing falls to pieces in the pot.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the soup
For the vinaigrette
To serve
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Method
0/7 doneStep 1: Melt 1 ⅜ oz salted butter in a wide pot over a medium heat and soften 2 onions and 1 leek without letting them colour.
8 minStep 2: Add 2 ¼ lb starchy potatoes, 7 ½ cups water or light fish stock, 3 thyme sprigs, 2 bay leaves and 1 tsp salt, bring to the boil and simmer until the potatoes are almost tender.
15 minStep 3: Lay 1 ½ lb firm white fish (monkfish, hake, gurnard) on top of the potatoes and simmer very gently, without stirring.
5 minStep 4: Add 10 ½ oz mackerel or sardine fillets and 14 oz whiting or pollock fillets and keep the broth just trembling until all the fish is opaque and flakes easily. Don't stir or let it boil hard: that is what breaks the fish into shreds.
5 minStep 5: Meanwhile whisk 1 tsp Dijon mustard with 2 tbsp red wine vinegar, then whisk in 6 tbsp sunflower or rapeseed oil until thick and stir in 1 shallot and 2 tbsp chives.
Step 6: Lift the fish and potatoes onto a warm platter with a slotted spoon and drizzle with some of the vinaigrette.
Step 7: Put a slice of 6 country bread or gluten-free bread in each bowl and ladle the hot broth over it. Serve the fish and potatoes alongside with the rest of the vinaigrette.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 36 g
- Carbs
- 30 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cotriade take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onions?
- 2 shallots per onion.
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