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 portioner
Cuisine: french
Ingredients: 2 spsk. olive oil; 1 stk. yellow onion chopped; 2 stk. leek white and light green parts, thinly sliced; 3 fed garlic minced; 0,5 kop dry white wine; 4 kop fish stock; 3 stk. potato peeled and cut into 1-inch pieces; 1 stk. bay leaf; 0,5 tsk. 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 spsk. fresh parsley chopped; 1 tsk. salt; 0,5 tsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 498 kcal

Glutenfri

Allergenoplysninger: kan indeholde selleri, krebsdyr, fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 spsk.olive oil
1 stk.yellow onion, chopped
2 stk.leek, white and light green parts, thinly sliced
3 fedgarlic, minced
0,5 kopdry white wine
4 kopfish stock
3 stk.potato, peeled and cut into 1-inch pieces
1 stk.bay leaf
0,5 tsk.fresh 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 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped

Udstyr

large pot · knife · cutting board

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the onion and leeks to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
Ca. 10 min.
3
Stir in the minced garlic and cook for another minute until fragrant.
Ca. 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.
Ca. 5 min.
5
Add the fish stock, potatoes, bay leaf, and fresh thyme to the pot. Season with salt and black pepper.
Ca. 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.
Ca. 20 min.
Kokkens note: Ensure potatoes are cooked through but not mushy.
7
Gently add the cod and haddock fillets to the simmering broth. Cook for 5 minutes.
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: Discard any mussels that do not open after cooking.
9
Remove the bay leaf. Taste and adjust seasoning as needed.
Ca. 1 min.
10
Ladle the cotriade into bowls and garnish with fresh parsley before serving immediately.
Kokkens note: Serve with crusty bread for dipping.

Pr. portion

Næringsindhold

72%Score

Kalorier: 497,6kcal
Protein: 52g
Kulhydrat: 39,3g
Fedt: 12,2g
Kostfibre: 4,7g
Sukker: 5,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover cotriade in an airtight container in the refrigerator.

Genopvarmning

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