Cotriade Bretonne

This enchanting Cotriade Bretonne, also known as a French Fish Stew from Brittany) recipe is designed to transport you to the charming coastal villages of Brittany.

Originating as a humble fisherman's dish, Cotriade Bretonne has evolved over centuries, transcending its humble beginnings to become a beloved staple of French cuisine.

It’s an exquisite seafood stew where succulent fish and delicate shellfish mingle with hearty potatoes and fragrant herbs, creating a comforting and indulgent dish.

As ingredients simmer together, a soft and almost sensual aroma fills the kitchen, inviting anticipation for what’s ahead.

With each spoonful, savor the rich broth and tender seafood morsels, letting the flavors linger on your tongue.

Yield: 2

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Cotriade Bretonne (Fish Stew from Brittany)

Level: Easy

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Ingredients

• 1 baguette, cut into ½-inch slices
• 1 tablespoon olive oil
• 1 garlic, peeled and smashed
• ½ cup white wine
• 1 small shallot, peeled and finely chopped
• ½ pound mussels, cleaned
• 2 tablespoons butter
• 1 small onion, chopped
• 1 leek, white and green parts only, chopped
• 3 garlic cloves, peeled and sliced thin
• 2 cups fish or seafood stock
• ¾ pound potatoes, peeled and cut into 2-inch pieces
• 1 bouquet garni (thyme, bay leaf, and parsley)
• Pinch of saffron
• Salt and pepper
• 1 5-ounce filet of cod, skin removed, cleaned, and cut into 1 ½-inch chunks
• 1 5-ounce filet of red snapper or flounder, skin removed, cleaned, and cut into 1 ½-inch chunks
• ⅓ cup crème fraîche
• 1 lemon, halved, with ½ of it juiced

Preparation

Bake Bread:

1. Arrange bread slices on a baking sheet and drizzle with oil. Bake in a 400-degree oven for about 10 minutes, or until golden brown and crisp. Remove from the oven and gently brush crushed garlic over the toasted baguette pieces, then set aside. Turn off the oven and return the toasted baguettes to keep them warm.

Cook Mussels:

1. In a large saucepan, combine white wine and shallots. Bring to a boil over medium-high heat and add mussels. Cover and cook, shaking the pan occasionally, until mussels open, about 4 minutes. Using a slotted spoon, remove mussels, discarding any that remain closed. Strain the cooking liquid through a fine-mesh strainer, reserving it for later use.

Make the Stew:

1. In a large flameproof casserole or soup pot, melt butter over medium heat. Add onions, leeks, and garlic, cooking until softened but not browned, about 5 to 8 minutes. Stir in fish stock, potatoes, bouquet garni, saffron, salt, and pepper. Simmer until potatoes are partially cooked, about 6 to 8 minutes.

Cook Fish:

1. Arrange fish on top of vegetables, placing thicker pieces at the bottom and thinner pieces on top. Gently push the fish down into the liquid. Simmer for an additional 5 minutes. Pour in the reserved shellfish liquid and top with the cooked mussels. Stir in crème fraîche until dissolved.

Assemble and Serve:

1. Remove the bouquet garni, then add lemon juice, tasting and adjusting seasoning as needed. Note that additional salt may not be necessary due to the natural saltiness of the mussels. Serve the cotriade directly from the pot, with the croûtes served in a separate bowl. If serving to guests, consider removing cooked mussels from their shells for easier consumption before adding them back into the stew.

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