Cotriade (Breton Fish Stew)
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 oppskrift av Forkin
- Total tid
- 1 t 5 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 498 kcal
Allergeninformasjon: kan inneholde selleri, krepsdyr, fisk, bløtdyr og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
Ingredienser
- 2 ssolive oil
- 1 stk.yellow onion, chopped
- 2 stk.leek, white and light green parts, thinly sliced
- 3 feddgarlic, minced
- 0,5 koppdry white wine
- 4 koppfish stock
- 3 stk.potato, peeled and cut into 1-inch (2.5 cm) pieces
- 1 stk.bay leaf
- 0,5 tsfresh thyme, chopped
- 200 gcod fillet, skinless, cut into 2-inch (5.1 cm) pieces
- 200 ghaddock fillet, skinless, cut into 2-inch (5.1 cm) pieces
- 200 gshrimp, peeled and deveined
- 400 gmussel, scrubbed and de-bearded
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
garnish
- 2 ssfresh parsley, chopped
Utstyr
large pot · knife · cutting board
Fremgangsmåte
Trinn for trinn
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Omtrent 1 min
- 2
Add the onion and leeks to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
Omtrent 10 min
- 3
Stir in the minced garlic and cook for another minute until fragrant.
Omtrent 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.
Omtrent 5 min
- 5
Add the fish stock, potatoes, bay leaf, and fresh thyme to the pot. Season with salt and black pepper.
Omtrent 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.
Omtrent 20 min
Kokkens tips: Ensure potatoes are cooked through but not mushy.
- 7
Gently add the cod and haddock fillets to the simmering broth. Cook for 5 minutes.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: Discard any mussels that do not open after cooking.
- 9
Remove the bay leaf. Taste and adjust seasoning as needed.
Omtrent 1 min
- 10
Ladle the cotriade into bowls and garnish with fresh parsley before serving immediately.
Kokkens tips: Serve with crusty bread for dipping.
Per porsjon
Næringsinnhold
- Kalorier
- 497,6kcal
- Protein
- 52g
- Karbohydrater
- 39,3g
- Fett
- 12,2g
- Fiber
- 4,7g
- Sukker
- 5,7g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover cotriade in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.
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