Cotriade (Breton Fish and Potato Stew)
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Ingredients
- 250 g cod loins
- 250 g smoked haddock fillets
- 500 g waxy potatoes, peeled and diced
- 2 leeks, sliced
- 1 onion, finely sliced
- 900 ml fish stock
- 2 bay leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 31.1 g
- Carbohydrate
- 25.9 g
- of which sugars
- 5 g
- Fat
- 8.5 g
- of which saturates
- 1.2 g
- Fibre
- 4.4 g
- Salt
- 3.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion and leeks for 7 minutes until softened.
- 2
Add the potatoes, fish stock and bay leaves, bring to the boil, then simmer for 15 minutes until the potatoes are nearly tender.
- 3
Cut the cod and smoked haddock into large chunks and lower into the pot.
- 4
Cover and simmer gently for 6-8 minutes until the fish flakes easily.
- 5
Remove the bay leaves and season well.
- 6
Ladle into bowls, making sure everyone gets a share of the fish and potatoes.
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