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
1. Wash the mussels under plenty of cold water. Discard any that are open and won't close up when lightly squeezed. Pull out the tough fibrous beards, or "byssus", protruding from between the tightly closed shells.
2. Knock off any barnacles with a large knife, then give the mussels another quick rinse to remove any little bits of shell.
3. Put the mussels into a yery large pan with the butter, minced onion, and white wine. Make sure that there is plenty of room in which the mussels can be moved around. lf the pan is overcrowded, those at the bottom will overcook before the heat can reach those at the top, so never more than half-fill the pan.
4. Cover and cook the mussels over a high heat, shaking the pan vigorously every now and then, for 3 to 4 minutes, until they have all just opened.
5. Immediately remove the pan from the heat and spoon the mussels into warmed deep bowls, discarding any mussels that have remained closed. Add the parsley to the juices in the pan and pour the broth over the mussels.
6. For the sorrel and anchovy butter, put the ingredients into a food processor and blend until smooth. Spoon into the center of a large sheet of plastic wrap and shape into a roll 1 1/2 inches (4 cm) thick. Wrap and chill until firm.
7. For the court-bouillon, put all ingredients but the creme fraiche and the leafy fronds of the herb fennel into a large pan. Bring to a boil and simmer for 30 minutes.
8. Cut each type of fish fillet into eight even-sized pieces.
9. Strain the court-bouillon into a clean pan, bring back to a boil, and boil rapidly until reduced by half. Add the creme fraiche and all but 1 sprig of the fennel fronds. Simmer for 5 minutes. Strain once more. Return the pan to the heat, add the potatoes, and bring back to a boil. Simmer for 15 minutes or until the potatoes are tender.
10. Preheat the broiler. Brush the oily fish fillet (such as the mackerel or herring) with the melted butter and season on both sides with some salt. Put skin-side up on a lightly buttered baking pan.
11. Put the mussels and a splash of the court-bouillon into a large pan, cover, and cook over a high heat for 3 to 4 minutes, until they have opened. Tip the mussels into a colander set over a bowl. Cover the mussels and keep warm. Pour all but the last tablespoon of the cooking liquid into the court-bouillon and bring it back to a boil.
12. Poach the remaining fish fillets in batches in the court-bouillon for 3 minutes, turning halfway through, until just firm; they will continue to cook after you have removed them. As each batch is cooked, lift out and keep warm. While cooking the last batch, broil the oily fish for 3 minutes.
13. To serve, divide the fish fillets attractively among eight warmed plates. Arrange the mussels and potatoes around the fish. Pour just enough of the court-bouillon over to half-cover the fillets.
14. Unwrap the butter and cut it into thin slices. Put two slices on each plate and serve.
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comments
Serena
May 9, 2012