Cotriade

A traditional Breton fish stew

Cotriade

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A traditional serving of Cotriade

Cotriade is a traditional fish stew originating from the Brittany region in France. It is similar to other regional fish stews such as bouillabaisse from Provence and cioppino from Italy. Cotriade is known for its simplicity and the use of fresh, local ingredients, making it a staple dish among Breton fishermen.

Ingredients

The primary ingredients of cotriade include a variety of fish, such as mackerel, sardines, hake, and conger eel. The choice of fish often depends on the catch of the day, reflecting the dish's origins as a fisherman's meal. Other essential ingredients include potatoes, onions, and garlic.

The stew is typically seasoned with herbs such as thyme, bay leaf, and parsley, and sometimes includes a splash of cider or white wine to enhance the flavor. Unlike bouillabaisse, cotriade does not traditionally include shellfish.

Preparation

Cotriade is prepared by first sautéing onions and garlic in a large pot. Potatoes are then added, along with water or fish stock, and the mixture is brought to a boil. The fish is added in stages, starting with the firmest varieties, to ensure even cooking. The stew is simmered until the fish is cooked through and the flavors have melded together.

The dish is often served with crusty bread and butter, allowing diners to soak up the flavorful broth. Some variations may include a rouille or aioli as a condiment.

Cultural Significance

Cotriade holds a special place in Breton culture, reflecting the region's maritime heritage. It is often enjoyed at communal gatherings and festivals, where it is prepared in large quantities to serve many people. The dish embodies the resourcefulness and culinary traditions of the Breton people, who have long relied on the sea for sustenance.

Related pages

• Bouillabaisse
• Cioppino
• Brittany
• French cuisine