1. Cotriade
This traditional fish and potato soup from Brittany bursts with ocean flavors as whole fish are cut up and used rather than fillets, so the essence of the bones adds a depth many other soups lack.
The name cotriade comes from the Breton name “kaoteriad,” meaning “the cauldron,” and in its purest form, the soup is exactly what was cooked on the old-time fishing boats - potatoes and fish cooked in water (often sea water) with a “net” of oil and vinegar. The more varieties of the fish, the more refined it is viewed to be. Over time, crustaceans have been added along with seasonal flavors to civilize the dish.
The following recipe simplifies the process, but keeps the essential flavour – it was created by French-Australian celebrity chef Gabriel Gate, and photographed by Benito Martin for SBS Food.
Breton Cotriade (Serves 4)
Ingredients
- 80 g (3 oz) butter
- 1 onion, chopped
- 1 leek, chopped
- 2 garlic cloves, chopped
- 3 sprigs thyme
- 6 medium potatoes, peeled and quartered
- 1 litre cold water
- salt
- freshly ground pepper
- 1½ kg (3 lb) whole fish (monkfish, flathead, john dory, whiting), cleaned and cut into 3 cm (1 in) pieces
- 12mussels
- 80 ml (⅓ cup) chopped parsley
Method
- Heat the butter in a large saucepan. Add the onion and stir for 2 minutes. Add the leek and garlic and stir for a further 2 minutes. Add the thyme and potatoes and stir for another minute. Cover with 1 litre of cold water, season with salt and pepper, bring to the boil and cook for 5 minutes.
- Add the fish pieces and shake the pot. Simmer for about 5 minutes.
- Add the mussels, cover with a lid and cook for 2-3 minutes until the mussels have opened.
- Serve the stew in large bowls and sprinkle with chopped parsley.
