COTRIADE - FISH STEW FROM BRITTANY

One of France's most rugged regions, the northwestern province of Brittany, is a captivating blend of spectacular coastline, verdant countryside, ancient towns with castles and medieval cobbled streets, stone megaliths, exquisite islands, inland woods and inviting sandy beaches.

 Jutting out into the Atlantic, between the English Channel and the Bay of Biscay; Brittany was a Celtic duchy for more than one thousand years before its annexation to France in the 16^th century.  It is a land rich in culture, tradition and history. Even today, one-fourth of Brittany speaks Breton, a language closely related to Celtic Cornish and Welsh. Many habitués prefer beer over wine.

Brittany is also famous for their large number of Michelin starred chefs, and is the birthplace of crepes.

Surrounded by the sea, Brittany’s coastal location offers a wide selection of seafood dishes; but of particular note are the fish stews, which provide a popular, hearty meal and use a wide variety of fish.

One particularly tempting seafood dish is Cotriade (co tree ahd), a specialty of Brittany. Cotriade is a wonderful fish stew, sometimes made from monkfish and/or mackerel and mixed with onions, parsley, white wine, garlic and potatoes, and is traditionally served with crusty baguette slices.

Adapted from Practical One Pot, Parragon Book, Bath, UK 2002

Cotriade – Fish Stew from Brittany           Serves 4

                            

Ingredients:

• ¼ teaspoon saffron
• 2 ½ cups fish bouillon or stock, heated
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 leek trimmed and sliced
• 1 small fennel bulb, thinly sliced
• 1 pound potatoes, pared and cut into chunks
• 2/3 cup white wine
• 1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
• 2 bay leaves
• 4 tomatoes, chopped
• 2 pounds mixed fish filets, such as haddock, cod, mackerel etc
• 3 tablespoons chopped fresh parsley
• Salt and pepper
• Crusty bread

Method:                       

1. Crush the saffron in a mortar and pestle or spice grinde
2. Stir into heated fish bouillon and then let steep for ten minutes
3. Heat oil and butter together in a large saucepan
4. Stir in the onion and cook 4 minutes over low heat, stirring occasionally
5. Stir in the garlic, leek, fennel and potatoes
6. Cover and cook for about ten minutes or until the vegetables are almost softened
7. Pour in the wine, stir, turn up the heat, and gently boil for three minutes
8. Check level, wine should be reduced by about half
9. Stir in the thyme, bay leaves and tomatoes
10. Add the saffron/fish bouillon
11. Bring to the boil, lower heat and cover
12. Simmer gently for about ten minutes so that all vegetables become tender
13. Add the fish, bring to the boil and then simmer for only three minutes
14. Stir in the parsley and season to taste

With a slotted spoon, remove the fish and vegetables to a warmed serving dish.

 Traditionally, the soup portion is served separately followed by the fish and vegetables, but you could serve it as one dish.

Last time I served this Brittany fish stew, the hummers came out. After every mouthful it was hmm, umm, hmm, almost ad infinitum; and why not?  It’s that good.

Enjoy Cotriade, a fine fish stew from Brittany soon.