COTRIADE (FISH STEW)

Cotriade, a traditional fish stew hailing from Brittany, has evolved from a clever means of utilizing the day’s leftover catch into a cherished culinary delight. This rustic dish brings together the delicate flavors of mixed fish, tender potatoes, and aromatic herbs, all swimming in a light fish stock. The combination of textures and tastes is elevated by a simple yet flavorful dressing, which perfectly complements the heartwarming goodness of this seafood medley.

SERVES 4
PREP 20 MIN
COOK 30 MIN
FREEZE NOT SUITABLE

INGREDIENTS:

For the Stew:

• 2 large starchy potatoes, peeled and quartered
• 2 tbsp peanut, sunflower, or mild olive oil
• 2 tbsp (30g) butter
• 2 Spanish onions, coarsely chopped
• 1 quart (1 liter) light fish stock
• 3 sprigs of thyme
• 3 bay leaves
• 3 sprigs of flat-leaf parsley
• Sea salt and freshly ground black pepper
• 13⁄4lb (800g) mixed fish, skinned and cut into large chunks
• 4 thick slices country bread, to serve

For the Dressing:

• 5–6 tbsp peanut, sunflower, or mild olive oil
• 1⁄2 tsp Dijon mustard
• Sea salt and freshly ground black pepper
• 1 tbsp white wine or cider vinegar
• 2 tbsp finely chopped parsley

INSTRUCTIONS:

1. Heat the oil and butter in a large, heavy sauté pan over medium heat. Add the onions and cook until they turn a golden hue, stirring occasionally.
2. Pour in the fish stock and add the potatoes and herbs (thyme, bay leaves, and flat-leaf parsley). Season lightly with salt and pepper, give it a stir, cover the pan, and let it cook for about 12–15 minutes, until the potatoes are almost cooked.
3. Gently place the mixed fish chunks into the pan and lightly season them. Stir the ingredients gently and continue cooking for 7–10 minutes, until the fish flakes easily when prodded with a fork.
4. While the stew is cooking, prepare the dressing. In a small bowl, whisk together the oil and Dijon mustard. Season with salt and pepper. Gradually add the vinegar while whisking vigorously until the mixture emulsifies. Stir in the finely chopped parsley.
5. Remove the sauté pan from the heat and adjust the seasoning as needed. Discard the thyme sprigs, bay leaves, and parsley stems.
6. To serve, place a slice of country bread in each of the 4 warm bowls. Lightly moisten the bread with a bit of the dressing.
7. Ladle the fragrant fish stew over the bread in each bowl. Finish by drizzling the remaining dressing over the stew.

Cotriade is a flavorful fish stew that celebrates the bounty of the sea. It’s a dish that brings warmth and comfort, showcasing the unique flavors of Brittany’s coastal cuisine. Enjoy it as a wholesome and satisfying meal, ideal for any season. This recipe serves 4 and requires approximately 20 minutes of preparation and 30 minutes of cooking time. However, it’s not recommended for freezing due to its delicate fish components.