Cotriade (Kaoteriad)
Overview
Cotriade is a fish soup from Brittany in north-west France. Several kinds of fish are used, especially oily fish such as mackerel, sardines, herring and sprats, together with white fish like hake or conger, but unlike bouillabaisse it usually contains no shellfish. Onions are softened in butter, potatoes, garlic and herbs are added with water, and the fish go in last so they stay whole. The broth is poured over slices of toasted bread and eaten first, and the fish and potatoes follow on a separate dish, often with a sharp vinaigrette.
History
Cotriade comes from the Breton name kaoteriad, from kaoter, the cauldron in which it was cooked. It is said to have started in the Morbihan, where fishermen cooked part of their catch on board or brought home the fish that could not be sold. It became a classic of Breton coastal cooking and is now made in the regions around Brittany, and in Britain it is sometimes called Brittany fish stew.
Main ingredients
Mackerel, sardines or herring, potatoes, onions, garlic, bread. The soup is built on fish broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Potato soups · More soups from France
Recipe
Method
- 1
Soften the onions in the butter.
- 215 min
Add the potatoes, garlic, herbs and 1.5 l water and simmer for 15 minutes.
- 310 min
Add the firm fish first, then the delicate fish, and simmer for 8 to 10 minutes.
- 4
Pour the broth over the toast in bowls and serve it first.
- 5
Serve the fish and potatoes afterwards with the vinaigrette.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
