Cotriade bretonne

Name: Cotriade bretonne
Total time: 60 min
Yield: Serves 6
Cuisine: Brittany
Ingredients: 1.5 kg (3.3 lb) mixed fish (pollock, mackerel, conger eel, sardines); 800 g (28 oz) Charlotte potatoes (or other waxy potatoes); 3 yellow onions, thinly sliced; 4 carrots, cut into chunks; 3 garlic cloves, crushed; 1 bouquet garni (thyme, bay leaf, parsley); 100 ml (½ cup) dry Breton white wine; 200 ml (¾ cup) thick crème fraîche

Breton fish and potato stew

⏱ 60 minServes 6Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)mixed fishpollock, mackerel, conger eel, sardines
800 g (28 oz)Charlotte potatoes (or other waxy potatoes)
3yellow onions, thinly sliced
4carrots, cut into chunks
3 clovesgarlic, crushed
1bouquet garnithyme, bay leaf, parsley
100 ml (½ cup)dry Breton white wine
200 ml (¾ cup)thick crème fraîche

1.5 kg (3.3 lb) mixed fish pollock, mackerel, conger eel, sardines
800 g (28 oz) Charlotte potatoes (or other waxy potatoes)
3 yellow onions, thinly sliced
4 carrots, cut into chunks
3 cloves garlic, crushed
1 bouquet garni thyme, bay leaf, parsley
100 ml (½ cup) dry Breton white wine
200 ml (¾ cup) thick crème fraîche

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron pot (26 cm / 10 in)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 vegetable peeler

1 fine-mesh skimmer

1 medium stainless-steel ladle

6 deep bowls for serving

1 large serving platter

03 — Method

Clean the fish, removing the scales, guts and the most obvious bones.
Cut the larger fish into thick chunks, bones in, to flavor the broth.
Soften the sliced onions and garlic in the pot with a little oil for 8 minutes until translucent.
Add the peeled potatoes in large cubes, the carrots in chunks and the bouquet garni.
Cover with 2 L (2 qt) of cold salted water and the white wine and bring to a simmer over medium heat.
Cook for 20 minutes until the vegetables are half done, then add the fish and cook 12 minutes more.
Off the heat, stir the crème fraîche into the broth. Serve the broth separately from the fish and vegetables.