 | |
| Type | Fish stew |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Fish, potatoes |
Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic.12 Oily fish are typically used, such as herring, sprats, and mackerel.1 Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used.3
It is also very prominent in other French regions surrounding Brittany due to its access to the sea.
It is known in the UK as Brittany Fish Stew.4
References
References
- Stein, R. (2017). Rick Stein's Taste Of The Sea. Ebury Publishing. p. pt157-160. ISBN 978-1-4464-1555-9. Retrieved 19 June 2019.
- Fodor's Normandy, Brittany & the Best of the North: with Paris. Travel Distribution. 2011. p. 160. ISBN 978-0-307-92858-0. Retrieved 20 June 2019.
- East, D. (2012). 150 Fabulous Foolproof French Regional Recipes. La Puce Publications. p. pt29. ISBN 978-1-908747-00-6. Retrieved 20 June 2019.
- "Brittany Fish Stew (Cotriade)". brittany-fish-stew.html. Retrieved 19 June 2019.