
Cotriade

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Cotriad is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted French bread.
ingredients
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serves: 8
3 lb (1.5 kg) mixed unskinned fish fillets (such as cod, hake, haddock, brill, john dory, gurnard or sea robin, sea bass, gray or striped mullet, mackerel, and herring (one type of fillet needs to be oily))
2 lb (900 g) new potatoes (halved)
Unsalted butter, for brushing
1 lb (450 g) mussels (cleaned)
Salt
SORREL AND ANCHOVY BUTTER:
10 leaves sorrel
4 in salted anchovy fillets olive oil (drained)
1/2 cup (100 g) unsalted butter (softened)
COURT-BOUILLON:
2 carrots (chopped)
1 leek (chopped)
2 stalks celery (chopped)
1 fennel bulb (chopped)
1/2 onion (chopped)
10 cups (2.4 liters) water
1/2 Pared zest and flesh of lemon
2 cloves garlic (peeled)
1 leaf bay
2/3 cup (150 ml) dry white wine
2 tablespoons Pernod
6 black peppercorns
1 tablespoon salt
1/2 cup (100 g) creme fraiche
1 cup (50 g) herb fennel (stems and leafy fronds)
Servings Per Recipe: 8
Amount per Serving
Calories: 477
- Total Fat: 12.3 g
- Saturated Fat: 5 g
- Trans Fat: 0.2 g
- Cholesterol: 191.1 mg
- Sodium: 1635.6 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 8.4 g
- Sugars: 9.8 g
- Protein: 47.3 g
preparation

comments
Serena
May 9, 2012