Cooking like a Sailor - Bréhat Cotriade (fish stew)
Today we’re going French. Cotriade is a culinary icon of the Breton coast and takes its name from the Breton word kaoteriad, meaning ‘the contents of a pot’. From the 18th century onwards, it was prepared by fishermen using ‘godaille’ – unsold fish that were shared out after the catch and served as part of their pay – and eaten on board in a convivial atmosphere. However, the dish was also eaten on board large sailing ships, as fishing took place there too, and this stew could be easily prepared using the ingredients already available.
Here’s what you need for 4 people:
1 kg fish (conger eel, sea bream, hake, mackerel…)
1 leek
2 carrots
6 potatoes
3 turnips
2 onions
clove of garlic
10 cl white wine
20 cl tomato purée
thyme, bay leaf, rosemary
Preparation time: 15 minutes – Cooking time: 1 hour 40 minutes.
1. Wash the fish and cut it into pieces. Set the heads and large bones aside.
2. Peel the vegetables and cut them into pieces. Set aside.
3. Finely chop an onion. In a saucepan, sauté the onion in butter with 1/2 teaspoon of salt and the garlic. Deglaze with white wine.
4. Add the fish heads, bones and herbs. Cover with water and simmer for 1 hour, then strain through a sieve.
5. In a casserole dish, fry the second finely chopped onion in butter. Add the tomato purée, stir, then add the fish stock, vegetables, herbs, salt and pepper. Stir, cover and simmer for 30 minutes.
6. Add the fish and cook for 10 minutes.
Enjoy!
