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|Recipes - Cotriade |
CotriadeThis is a Breton bouillabaise and there are versions of it all over Brittany. This is a fairly traditional recipe but I think it is even better if shell fish such as mussels, cockels, praires are added with the fish. If you are very brave include fish heads. Looks very pretty in a dish but without the fish heads.
For six people, this takes one hour.
Several slices of Conger eel, cut close to the head
1 kilo of potatoes
3 large onions
1 sprig of oseille
1 sprig of parsley
1 sprig of thyme
1 bay leaf
salt and pepper
6 slices of fried bread when served.
How to make it
Clean and chop up all the fish.
Clean up the potatoes and herbs.
Peel the onions and cut into slices.
Brown the onions in the butter and then add the potatoes and herbs, then add 3 litres of water, salt and pepper, bring to the boil and then simmer for 20 minutes.
Start adding the cleaned up and chopped up fish, biggest and firmest first and boil vigorously for 10 minutes.
Remove bouquet-garni and any fish heads if you have put them in!
Put the soup in a tureen and serve with the slices of fried bread.
You can dab mayonnaise or rouille on the bread to make it interesting.
Creation date : 23/09/2007 @ 22:24
Last update : 09/02/2008 @ 20:48
Category : Recipes
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