The Breton cotriadethe soul of Brittany in a pot

The Breton cotriade

Cotriade is a Breton fish soup that is both rustic and refined. Prepared from a broth flavoured with bones and herbs, it brings together fish, vegetables and simmered herbs. Served piping hot, it’s a convivial and generous meal, faithful to maritime traditions.

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Ingredients

Serves 4 :

1 kg of fish (conger eel, sea bream, hake, mackerel, etc.)
1 leek
2 carrots
6 potatoes
3 turnips
2 onions
1 clove of garlic
10 cl white wine
20 cl tomato paste
thyme, bay leaf, rosemary

Recipe

Preparation time: 15 minutes – Cooking time: 1h40

1. Wash and cut the fish into pieces. Remove the heads and large bones.
2. Peel and chop the vegetables. Set aside.
3. Chop an onion. Fry in butter 1/2 salt with the garlic in a pot. Deglaze with white wine.
4. Add the fish heads, bones and herbs. Cover with water and simmer for 1 hour, then strain through a fine sieve.
5. In a casserole dish, fry the 2nd onion in butter until thinly sliced. Add the tomato paste, stir, then add the fish stock, vegetables, herbs, salt and pepper. Stir, cover and simmer for 30 minutes.
6. Add the fish and cook for 10 minutes.

Enjoy your meal!

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The origins of cotriade

A culinary emblem of the Breton coastline, cotriade takes its name from the Breton kaoteriad, meaning “contents of a pot”. Once prepared by sailors with “godaille”, unsold fish shared after fishing, it was eaten on boats in a convivial atmosphere. Today, it embodies the generosity and authenticity of Brittany, a sort of Breton bouillabaisse, simple and fragrant, celebrating the richness of the sea and the Breton art of living.

You’ll need

a casserole dish (preferably cast iron)
a wooden spoon
vegetable peeler (or razor)
a chopping board

Fish and seafood

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