Main CourseSoupDinner

Cotriade (Breton Fish Stew)

Name: Cotriade (Breton Fish Stew)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 racions
Cuisine: french
Ingredients: 2 cs olive oil; 1 u yellow onion chopped; 2 u leek white and light green parts, thinly sliced; 3 gra garlic minced; 0,5 tassa dry white wine; 4 tassa fish stock; 3 u potato peeled and cut into 1-inch pieces; 1 u bay leaf; 0,5 ct fresh thyme chopped; 200 g cod fillet skinless, cut into 2-inch pieces; 200 g haddock fillet skinless, cut into 2-inch pieces; 200 g shrimp peeled and deveined; 400 g mussel scrubbed and de-bearded; 2 cs fresh parsley chopped; 1 ct salt; 0,5 ct black pepper freshly ground

This traditional Breton fish stew features a variety of firm white fish and shellfish simmered in a flavorful broth with potatoes, leeks, and onions. It's a hearty and comforting dish, perfect for a cool evening.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 4
Dificultat: Mitjana
Per ració: 498 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir api, crustacis, peix, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 csolive oil
1 uyellow onion, chopped
2 uleek, white and light green parts, thinly sliced
3 gragarlic, minced
0,5 tassadry white wine
4 tassafish stock
3 upotato, peeled and cut into 1-inch pieces
1 ubay leaf
0,5 ctfresh thyme, chopped
200 gcod fillet, skinless, cut into 2-inch pieces
200 ghaddock fillet, skinless, cut into 2-inch pieces
200 gshrimp, peeled and deveined
400 gmussel, scrubbed and de-bearded
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped

Estris

large pot · knife · cutting board

Elaboració

Pas a pas

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the onion and leeks to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
Uns 10 min
3
Stir in the minced garlic and cook for another minute until fragrant.
Uns 1 min
4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 3-5 minutes.
Uns 5 min
5
Add the fish stock, potatoes, bay leaf, and fresh thyme to the pot. Season with salt and black pepper.
Uns 2 min
6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Uns 20 min
Nota de cuina: Ensure potatoes are cooked through but not mushy.
7
Gently add the cod and haddock fillets to the simmering broth. Cook for 5 minutes.
Uns 5 min
Nota de cuina: Avoid over-stirring to prevent the fish from breaking apart.
8
Add the shrimp and mussels to the pot. Cover and cook for another 3-5 minutes, or until the shrimp are pink and opaque and the mussels have opened.
Uns 5 min
Nota de cuina: Discard any mussels that do not open after cooking.
9
Remove the bay leaf. Taste and adjust seasoning as needed.
Uns 1 min
10
Ladle the cotriade into bowls and garnish with fresh parsley before serving immediately.
Nota de cuina: Serve with crusty bread for dipping.

Per ració

Nutrició

72%Puntuació

Calories: 497,6kcal
Proteïnes: 52g
Hidrats de carboni: 39,3g
Greixos: 12,2g
Fibra: 4,7g
Sucre: 5,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover cotriade in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.