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The main dish, Regional

Breton fish stew with potatoes

Cotriade is a Breton fish stew made with several kinds of fish and potatoes, serving 6 people with 30 minutes of active work out of 75 minutes total. The broth and potatoes can be made earlier in the day, leaving only the fish to poach right before serving. It's an easy recipe, around €7.40 per person, and the key is poaching the fish in order, from firmest to most delicate.

The hearty soup meal of Breton fishermen, with mixed fish, tender potatoes, and bread rubbed with garlic.

Breton fish stew with potatoes
For
6 people
Work
30 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€7.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Cotriade is the fish stew Breton fishermen made with the day's catch. Here, conger eel, mackerel, cod, and whiting simmer together in a broth seasoned with a bouquet garni, while potatoes soak up all that briny flavor. Toasted bread rubbed with garlic and a vinegar and parsley sauce on the side give the dish the sharp contrast it needs against the soft broth.

This is a dish for a dinner with friends who love seafood, or a family meal in fall or winter when you want something warm and generous to set at the center of the table. Serve the broth in large shallow bowls over a slice of bread, with a platter of fish and potatoes alongside for everyone to help themselves.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 3 steps, 13 min

In the morning, peel the vegetables, prep the fish, and start the broth with the potatoes. Just before guests arrive, make the vinegar and parsley sauce, the broth only needs the fish added. At serving time, poach the fish for a few minutes, toast the bread, and bring everything to the table hot.

The ingredients

6 people

Fish counter

  • Conger eel or monkfish, cut into chunks 500 g
  • Mackerel 3
  • Cod fillets 500 g
  • Whiting fillets 400 g

Fruits and vegetables

  • Potatoes 1 kg
  • Onions 3
  • Garlic 4 cloves
  • Bouquet garni 1
  • Flat leaf parsley 0.5 bunch

Dairy

  • Butter 50 g

Pantry

  • White wine vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 12 slices

Allergens Fish, Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the potatoes and cut them into large chunks, slice the onions, and cut the fish into chunks.

    Save the fish heads for the broth, that's where most of the flavor comes from.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Sweat the onions in the butter, add 2 liters of water, the bouquet garni, and the potatoes, and cook for 15 minutes. 15 min

    Salt the water, the potatoes will absorb the flavor.

  2. Make the table sauce. Chop the garlic and parsley, mix with the vinegar and a little melted butter.

    Keep this sauce on the side, everyone adds it to their own bowl.

When it's time to serveThe final touches, right in front of your guests.

  1. Add the conger eel and mackerel, let simmer for 8 minutes, then add the cod and whiting for 5 minutes. 13 min

    Delicate fish go in last, otherwise they fall apart.

  2. Toast the bread and rub it with the remaining garlic clove.

    Rub the bread while it's still hot.

  3. Serve the broth over the bread in large shallow bowls, with the fish and potatoes alongside, and the sauce on the table.

    Set a platter of fish at the center of the table, the way fishermen did.

Our tips to get it right

  • Ask your fishmonger to fillet the fish and save the heads and trimmings for you, they give the broth its deep flavor.
  • Never let the broth boil hard once the fish is in, a gentle simmer is enough to keep the fillets whole.
  • Taste the broth before serving and adjust the salt, the potatoes soak up a lot of it during cooking.

The variations

  • Swap the conger eel for monkfish if you prefer firmer flesh that's easier to cut into chunks.
  • For a quicker version, use only cod and whiting, the fish cooking time drops to 5 minutes.
  • Add a handful of mussels or peeled shrimp to the broth along with the cod for a richer stew.

What to serve it with

  • A well chilled dry cider
  • A simple green salad after the main
  • Salted butter for the bread

Storage

The broth and potatoes keep for 2 days in the fridge in a sealed container, but the fish is best eaten the same day so it holds together. This stew doesn't freeze well, the fish would fall apart once thawed.

Questions about this recipe

What fish can I use if I can't find everything in the recipe?

The key is mixing a firm fish like conger eel or monkfish with more delicate ones like cod or whiting. Mackerel adds character, you can swap it for fresh herring if you find some.

Can I make cotriade for more than 6 people?

Yes, just scale up the fish and potatoes keeping the same proportions. Use a pot large enough so all the fish stays fully submerged in the broth.

How should I serve cotriade at a dinner party?

Pour the broth over toasted bread in large shallow bowls, with a platter of fish and potatoes set at the center of the table. Everyone serves themselves and adds the vinegar and parsley sauce to taste.

Why rub the bread with garlic instead of adding it to the broth?

Rubbing warm bread with garlic gives a clean flavor without letting the garlic take over the whole broth. It's also the traditional way Breton fishermen served this dish.

Can a Breton fish stew with potatoes be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 3 steps.

How long does it take to make a Breton fish stew with potatoes?

Allow 1 h 15 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a Breton fish stew with potatoes?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Breton fish stew with potatoes cost?

About €7.40 per person, that's €44.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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