Cotriade (Fish Stew )

On Sunday, December 4th, 2011

  • Cuisine: French
  • Serves: 6
  • Type: Fish

Ingredients

  • 50 g butter
  • 4 carrots, peeled and sliced
  • 3 large onions, peeled and sliced
  • 4 cloves garlic, peeled and sliced
  • 1.5 kg assorted fish (such as whiting, bream or gurnard), cleaned and filleted, heads and bones etc reserved
  • 250 ml dry white wine
  • 50 ml calvados
  • 1 tbsp tomato paste
  • 1 bouquet garni
  • 650 g potatoes, peeled and sliced
  • 1 tbsp fresh thyme
  • 2 fresh bay leaves
  • 2 tbsp flat-leaf parsley, chopped
  • Pinch of saffron threads
  • 6 large prawns
  • 4 langoustines
  • 400 g mussels, scrubbed and cleaned
  • To serve: toasted baguette slices rubbed with a peeled clove of garlic

Preparation method

Serves 6

Heat butter in a large saucepan over medium heat and sauté the carrots, 2 of the onions and half the garlic for about 7-8 minutes or until softened. Add fish heads, bones and trimmings and cook over low heat for 10 minutes, stirring occasionally. Add wine, calvados, tomato paste and bouquet garni and enough water to cover the mixture.

Season with sea salt and freshly ground black pepper and simmer for 1 hour. Strain mixture through a sieve into a bowl, discarding the contents of the sieve.

Combine remaining onion, garlic cloves and potatoes in a large bowl. Add thyme, bay leaves and parsley and season with sea salt and freshly ground black pepper. Transfer to a large cast-iron casserole dish. Sprinkle with saffron and place fish fillets on top. Add enough of the strained fish stock to just cover the fish. Cover with lid and cook over medium heat for 10 minutes.

Preheat oven to 200°C. Add the prawns, langoustines and mussels to casserole dish, replace lid and bake for 20 minutes or until all seafood and vegetables are cooked.

Remove from oven and carefully transfer stew and broth into bowls and serve with toasted baguette slices rubbed with a peeled clove of garlic.

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