Cotriade à la Bretonne

In the little villages and ports of Brittany a variety of fish is the chief article of diet, and the cotriade is a kind of northern bouillabaisse, invented to accommodate the poaching of a fisherman’s catch and the making of an excellent soup in one vessel, usually an earthenware pot. The Breton housewife relies upon the carrots, onions, and herbs to flavour the soup and improve the fish, and these, together with the potatoes which are particularly waxy, yellow, and good, are