Cotriade
Fish stew, sorrel
Ingredients
  • 750g
  • 750g
  • 1 ltr
  • 750g
  • 500 g
  • 60g
  • 500g
  • 2
  • 2
  • 2 cloves
  • 1
  • 300 ml
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  • -
  • -
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  • Mackerel, sardine, mullet or even conger eel (oily fish)
  • Seabass, hake or other white fish (white fish)
  • Fish stock
  • Mussel (cleaned)
  • Sorrel (or 300ml in a jar)
  • Butter
  • Potato
  • Onions diced
  • Leeks chopped
  • Garlic finely chopped
  • Bouquet garni (parsley, thyme and bay leaf)
  • Crème fraiche
  • Salt & pepper to taste
  • Baguette
  • Butter
  • Garlic
Tips

If using conger eel, you need to skin it

Oily fish will take a slightly longer time to cook

If raw mussels are open, tap them. If they close they are ok

Disgard any cooked mussels that do not open

Cook
  1. Filet the fish (or get the fishmonger to do it)
  2. Cut fish into 5cm pieces (do not mix oily and white fish)
  3. Wash and pat dry
  4. Melt half the butter in saucepan
  5. Add sorrel and cook on medium heat till any liquid has gone
  6. Peel, quarter the potatoes
  7. Slice the potatoes thinly
  8. Heat remaining butter in casserole
  9. Add leeks, garlic and onions
  10. Stir over medium heat till onions are translucent (do not colour)
  11. Add bouquet garni, fish stock and potatoes
  12. Simmer for 5 minutes till the potatoes are slightly crunchy
  13. Add oily fish
  14. Simmer for 2 minutes
  15. Add white fish
  16. Simmer for 2 minutes
  17. Add the sorrel, mussels and cream
  18. Cover and simmer till mussels open
  19. Taste for seasoning

    CROUTONS
  20. Cut baguette into croutons
  21. Fry in butter
  22. Rub with garlic
  23. Serve with croutons on the side
Download recipe as a PDF
Equipment required
  • Saucepan
  • Casserole
  • Wooden spoon
  • Knife
  • Chopping board
Regional French food
This recipe originates from:
Brittany
Find out more about the culinary region this recipe is from »