Cotriade (Breton Fish Stew)

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Около 1 мин

2. 2

   Add the onion and leeks to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.

   Около 10 мин

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

   Около 1 мин

4. 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.

   Около 5 мин

5. 5

   Add the fish stock, potatoes, bay leaf, and fresh thyme to the pot. Season with salt and black pepper.

   Около 2 мин

6. 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.

   Около 20 мин

   Совет повара: Ensure potatoes are cooked through but not mushy.

7. 7

   Gently add the cod and haddock fillets to the simmering broth. Cook for 5 minutes.

   Около 5 мин

   Совет повара: Avoid over-stirring to prevent the fish from breaking apart.

8. 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.

   Около 5 мин

   Совет повара: Discard any mussels that do not open after cooking.

9. 9

   Remove the bay leaf. Taste and adjust seasoning as needed.

   Около 1 мин

10. 10

    Ladle the cotriade into bowls and garnish with fresh parsley before serving immediately.

    Совет повара: Serve with crusty bread for dipping.