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 porcje
Cuisine: french
Ingredients: 2 łyżka olive oil; 1 szt. yellow onion chopped; 2 szt. leek white and light green parts, thinly sliced; 3 ząbek garlic minced; 0,5 szklanka dry white wine; 4 szklanka fish stock; 3 szt. potato peeled and cut into 1-inch pieces; 1 szt. bay leaf; 0,5 łyżeczka 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 łyżka fresh parsley chopped; 1 łyżeczka salt; 0,5 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 498 kcal

Bezglutenowy

Informacja o alergenach: może zawierać seler, skorupiaki, ryby, mięczaki i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

2 łyżkaolive oil
1 szt.yellow onion, chopped
2 szt.leek, white and light green parts, thinly sliced
3 ząbekgarlic, minced
0,5 szklankadry white wine
4 szklankafish stock
3 szt.potato, peeled and cut into 1-inch pieces
1 szt.bay leaf
0,5 łyżeczkafresh 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 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

garnish

2 łyżkafresh parsley, chopped

Sprzęt

large pot · knife · cutting board

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 497,6kcal
Białko: 52g
Węglowodany: 39,3g
Tłuszcz: 12,2g
Błonnik: 4,7g
Cukry: 5,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover cotriade in an airtight container in the refrigerator.

Odgrzewanie

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