Anne Willan

Cotriade bretonne

Fish Stew with Sorrel and Leek

Preparation info
  • Serves

    6—8

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The name ‘cotriade’ is linked to ‘cote’ (coast) where this hearty soup comes from. It is best made with a mixture of rich fish such as eel, monkfish and mackerel, and white fish like cod, haddock, hake and whiting. Alternatives in the USA are bluefish, red snapper and flounder.

Ingredients

750 g rich fish

Method

If using eel, skin and fillet it. Fillet the fish and use the heads, tails and bones of all the white fish to make the fish stock. Cut the fish fillets into 5 cm/2 in pieces, wash and dry them. Clean the m