Cotriade (Breton Fish Stew)
This traditional Breton fish stew features a variety of firm white fish and shellfish simmered in a flavorful broth with potatoes, leeks, and onions. It's a hearty and comforting dish, perfect for a cool evening.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 498 kcal
Allergen information: may contain celery, crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcsleek, white and light green parts, thinly sliced
- 3 clovegarlic, minced
- 0.5 cupdry white wine
- 4 cupfish stock
- 3 pcspotato, peeled and cut into 1-inch (2.5 cm) pieces
- 1 pcsbay leaf
- 0.5 tspfresh thyme, chopped
- 200 gcod fillet, skinless, cut into 2-inch (5.1 cm) pieces
- 200 ghaddock fillet, skinless, cut into 2-inch (5.1 cm) pieces
- 200 gshrimp, peeled and deveined
- 400 gmussel, scrubbed and de-bearded
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
large pot · knife · cutting board
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the onion and leeks to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
About 10 min
- 3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
- 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 3-5 minutes.
About 5 min
- 5
Add the fish stock, potatoes, bay leaf, and fresh thyme to the pot. Season with salt and black pepper.
About 2 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Ensure potatoes are cooked through but not mushy.
- 7
Gently add the cod and haddock fillets to the simmering broth. Cook for 5 minutes.
About 5 min
Cook’s note: Avoid over-stirring to prevent the fish from breaking apart.
- 8
Add the shrimp and mussels to the pot. Cover and cook for another 3-5 minutes, or until the shrimp are pink and opaque and the mussels have opened.
About 5 min
Cook’s note: Discard any mussels that do not open after cooking.
- 9
Remove the bay leaf. Taste and adjust seasoning as needed.
About 1 min
- 10
Ladle the cotriade into bowls and garnish with fresh parsley before serving immediately.
Cook’s note: Serve with crusty bread for dipping.
Per serving
Nutrition
- Calories
- 497.6kcal
- Protein
- 52g
- Carbs
- 39.3g
- Fat
- 12.2g
- Fibre
- 4.7g
- Sugar
- 5.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cotriade in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.
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