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 porties
Cuisine: french
Ingredients: 2 el olive oil; 1 st yellow onion chopped; 2 st leek white and light green parts, thinly sliced; 3 teentje garlic minced; 0,5 kopje dry white wine; 4 kopje fish stock; 3 st potato peeled and cut into 1-inch pieces; 1 st bay leaf; 0,5 tl 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 el fresh parsley chopped; 1 tl salt; 0,5 tl 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 498 kcal

Glutenvrij

Allergeneninformatie: kan selderij, kreeftachtigen, vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elolive oil
1 styellow onion, chopped
2 stleek, white and light green parts, thinly sliced
3 teentjegarlic, minced
0,5 kopjedry white wine
4 kopjefish stock
3 stpotato, peeled and cut into 1-inch pieces
1 stbay leaf
0,5 tlfresh 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 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 elfresh parsley, chopped

Keukengerei

large pot · knife · cutting board

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

72%Score

Calorieën: 497,6kcal
Eiwit: 52g
Koolhydraten: 39,3g
Vet: 12,2g
Vezels: 4,7g
Suiker: 5,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover cotriade in an airtight container in the refrigerator.

Opwarmen

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