Cotriade of Gurnard

A Cotriade is in a way similar to a bouillabaisse; in fact it is also known as Breton bouillabaisse and is obviously, as the name suggests, a very old classical French fish stew. It would normally be made with the likes of mackerel, John Dory, bream, hake, conger eel, mullet or gurnard, any one of these or a mixture of them all. We add the fish heads during cooking, to be removed just before serving, to help concentrate the flavour of the fish.