Cotriade
The Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.
What makes it cotriade
- Several fish, oily and white — mackerel, hake, conger, sardines.
- Potatoes and onions cooked in the broth first.
- Broth over bread, then the fish with a sharp vinaigrette.
Where it comes from
It's the Atlantic cousin of bouillabaisse, and was the crew's share — whatever fish wouldn't sell, cooked on board or at home with potatoes. The name is usually linked to the kaoter, the pot it was cooked in.
Like bouillabaisse it comes in two parts: the broth over bread first, then the fish and potatoes. There's no saffron or tomato, and most cooks leave shellfish out.
How it varies
- Cotriade with sorrel
- Some cooks add a handful of sorrel for sharpness.
Be the first here
Start your own cotriadeNo one here has made cotriade yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.No one here has made it yet
BasqueMarmitakoThe fishermen's stew of bonito tuna, potatoes and peppers, cooked on board in the pot it's named for.No one here has made it yet