Cotriade - Brittany-Style Fish Stew
Cotriade, a fish stew, is a French regional dish. Brittany is located on the western coast of France where there is an abundance of fresh seafood.
6 cups water
6 cups clam juice, or homemade fish stock, if available
2 cups dry white wine
2 onions, chopped
2 leeks, well rinsed and chopped
2 celery ribs, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh flat-leaf parsley - divided use
1 teaspoon dried thyme
1 bay leaf
1 teaspoon whole black peppercorns
1 pound cod fillets, cut into 1-inch cubes
1 pound shark steaks, cut into 1-inch cubes
1 pound perch fillets, cut into 1-inch cubes
1 1/2 pounds potatoes, scrubbed and diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon saffron threads, crushed
1/4 teaspoon salt
- In a large pot, add water, clam juice (or fish stock), white wine, onion, leek, celery, garlic and half the parsley.
- Tie the bay leaf and peppercorns in cheesecloth and place in pot.
- Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
- Add potatoes to pot and return to a boil. Reduce heat and cook until potatoes are tender, about 12 minutes.
- Add cod, shark, perch, salt, pepper and saffron. Simmer until fish is opaque and flakes easily with a fork, about 10 minutes.
- Remove bag with bay leaf and peppercorns. Garnish with remaining parsley and serve immediately.
Makes 10 servings.