Cotriade is a traditional fish stew from Brittany, France, similar to bouillabaisse but with a distinct Breton flair. Made with fresh local fish, potatoes, and aromatic herbs, this rustic dish is a celebration of the sea. Cotriade is simple yet flavorful, and it’s a fisherman’s meal that brings coastal warmth to any table.
Why You’ll Love Cotriade
- Fresh & Light: Packed with tender fish and wholesome vegetables, cotriade is both nourishing and delightful.
- Versatile: Use whatever fish is freshest—cod, mackerel, or even shellfish in your cotriade.
- Easy to Make: A one-pot wonder with minimal prep, cotriade is perfect for quick yet impressive meals.
Step-by-Step Recipe for an Authentic Cotriade
Ingredients (Serves 4)
- 500g mixed white fish (hake, cod, pollock)
- 300g potatoes, sliced
- 1 onion, chopped
- 2 leeks, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp thyme
- 1 pinch saffron (optional)
- 1L fish stock or vegetable stock
- 3 tbsp olive oil
- Salt & pepper
- Fresh parsley, to garnish
Instructions
- Sauté the vegetables: In a large pot, heat olive oil and cook onions, leeks, and garlic until soft.
- Add potatoes & herbs: Stir in potatoes, bay leaf, thyme, and saffron. Pour in stock and simmer for 15 minutes.
- Cook the fish: Add fish pieces and simmer gently for 8-10 minutes until cooked through, creating a delicious cotriade.
- Season & serve: Discard the bay leaf, adjust the seasoning, and garnish with fresh parsley.
Serving Suggestion
- Classic Breton style: Serve with crusty bread and a drizzle of olive oil.
- For extra richness: Add a dollop of aioli or crème fraîche.
Enjoy this cotriade, a taste of Brittany’s coastal tradition, in just 30 minutes! 🐟🌿
