Name: Cotriade Bretonne (Fish Stew with Sorrel and Leek)
Yield: Serves 6
Cuisine: France
Ingredients: 1½ pounds /675 g mussels; 1 pound/450 g sorrel or arugula, stems removed; juice of 1 lemon; 1 cup/250 ml. crème fraîche or heavy cream; salt and pepper; 1 bouquet garni; 2 garlic cloves, finely chopped; 1 pound/450 g potatoes, peeled, quartered, and thinly sliced; 1 quart/1 liter fish stock; fried croûtes made with 1 baguette, sliced, fried in 4 tablespoons/60 g butter, and rubbed with a cut garlic clove; 2 tablespoons/30 g butter; 2 onions, chopped; 2 leeks, white and green parts, chopped; 1 pound/450 g rich fish fillets, without skin; 1 pound/450 g white fish fillets, without skin

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Leek and sorrel add an agreeably acid bite to this Breton stew of white fish, dramatically topped with salty black mussels. Cotriade is fortified with potatoes and made with white fish, like cod, haddock, hake, or whiting, plus a bit of rich fish, such as eel or mackerel. American alternatives are bluefish, red snapper, and flounder. Arugula can take the place of sorrel.