Name: Breton Chowder (Cotriade)
Yield: Servings: 4 or 5
Cuisine: French
Ingredients: A handful of coarse salt dissolved in 2 or 3 ladles of the broth; 2 tablespoons peppercorns, coarsely crushed in a mortar and mixed with 1 cup red wine vinegar; 2 pounds fish (2 or more varieties, large fish cut into approximately 1-inch slices); Dried bread slices; 3 tablespoons olive oil (or, for authenticity, a handful of chopped fat salt pork); 1 pound sweet onions, peeled and quartered; Thyme, bay leaf, oregano; 2 pounds firm-fleshed potatoes, peeled and cut into large pieces; Salt (lightly); 2 quarts boiling water

Preparation info

Servings:
4 or 5

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Any kind of fish may find its way into a cotriade. If small, tender-fleshed fish—pilchard, sardines, smelts—are included, they should be whole and added only 5 or 6 minutes before removal from the flame. Originally, the smoky flavor from the bonfire over which the kettle of fish was cooked no doubt enhanced the rough, direct, soul-warming character of the thing. Cider is the usual accompaniment—some readers may share my preference for a Muscadet or other light, dry, young white wine.