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Fish, Northern, Eastern and Western France

Cotriade, Breton fish soup with toasted bread

Cotriade is a Breton fish soup with potatoes, serving 4, ready in 50 minutes, at medium difficulty, for about €4.20 per person. The key to getting it right is the cooking order, potatoes first, then the firmer fish, then the most delicate ones, so nothing falls apart in the broth.

Tonight, the big Breton fish soup, cotriade, with potatoes and toasted bread.

Cotriade, Breton fish soup with toasted bread
Total time
50 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Cotriade is the fish soup Breton fishermen made with whatever the sea gave them that day. Here, cod, mackerel and whiting simmer together in a broth scented with thyme and bay leaf, while the potatoes soak up all that briny flavor. The toasted bread rubbed with garlic and the shallot vinaigrette served on the side make the real difference, waking up every bite.

This is a Sunday dish, or a weeknight one when you have time to cook at a relaxed pace, though it's not really for kids who don't always love fish in chunks with bones to watch for. Mon Chou suggests it in fall or winter, when a generous soup and good toasted bread feel right after a day outside.

The ingredients

4 people

Fish counter

  • Mixed fish (cod, mackerel, whiting) 900 g

Fruits and vegetables

  • Potatoes 800 g
  • Onions 2
  • Shallot 1
  • Garlic 1 clove

Dairy

  • Salted butter 40 g

Pantry

  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Thymeoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Cook the sliced onions in the butter, add the sliced potatoes, thyme, bay leaves, and cover with water. 15 min

    The potatoes should be half cooked before the fish goes in.

  2. Add the firmer fish, let it cook for ten minutes, then add the more delicate fish. 10 min

    Avoid stirring, shake the pot instead.

  3. Meanwhile, make the vinaigrette with the oil, vinegar, chopped shallot, salt and pepper.

    This vinaigrette is served on the side, that's the tradition.

  4. Toast the bread slices and rub them with garlic.

    Rub the garlic on the warm bread, it flavors it gently.

  5. Serve the fish and potatoes in shallow bowls with the broth, the vinaigrette on the side, and the toasted bread.

    Pour the broth over the bread for a true sailor's soup.

Our tips to get it right

  • Pick fish with different textures and ask your fishmonger for thick fillets, they'll hold up better during cooking.
  • Taste the broth before serving, it carries most of the seasoning, the potatoes and fish need very little extra salt.
  • Once the fish is in, keep the pot at a gentle simmer, not a hard boil, so the fillets don't break apart.

The variations

  • Swap the whiting for pollock or monkfish if you want firmer flesh and fewer bones to watch for.
  • For a fish free version, make the same base with mussels and cockles, the broth stays just as flavorful.
  • To save time, use only diced cod, it cooks in one go and makes timing much easier.

What to serve it with

  • A glass of chilled muscadet
  • A simple green salad
  • Salted butter for the bread

Storage

Keep cotriade in the fridge in a sealed container for 1 to 2 days, the fish won't keep much longer. It doesn't freeze well, the potatoes and fish turn mushy once thawed. Reheat gently over low heat, without letting it boil, so the fish stays intact.

Questions about this dish

Can you make cotriade ahead of time?

You can prepare the broth with the potatoes a few hours ahead. Add the fish only right before serving so it keeps its shape.

What fish can I use if I don't have all three kinds?

The key is mixing one firm fish with a more delicate one. Cod and mackerel work perfectly well if you can't find whiting.

Why serve the vinaigrette on the side instead of in the broth?

That's the Breton tradition, everyone seasons their own bowl to taste. The broth stays cleaner this way, and the contrast with the fresh vinegar is sharper.

Why shouldn't you stir the pot?

Stirring would break the already delicate fish fillets toward the end of cooking. Shake the pot gently by the handles instead to mix without damaging the flesh.

How long does it take to make a cotriade with toasted bread?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a cotriade with toasted bread?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cotriade with toasted bread cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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