French cuisine · Fish & Seafood

Cotriade Bretonne

Breton fish stew with mackerel, pollock and potatoes – broth and fish served separately with a vinaigrette.

Ingredients · for 4 servings

• 300g mackerel fillets
• 300g pollock fillet
• 6 sardines (cleaned and gutted)
• 800g waxy potatoes
• 3 onions
• 40g butter
• 1.2L fish stock
• 2 bay leaves
• 4 tbsp red wine vinegar
• 6 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the potatoes and cut into thick slices, cut the onions into rings; cut all the fish fillets into large, even pieces and halve the sardines lengthwise.
2. Melt the butter in a wide pot and sweat the onions over medium heat for 8 min. until soft, without letting them take on color.
3. Add the potatoes and bay leaves, pour in the fish stock, season with salt and cook uncovered for 15 min., until the potatoes are almost tender.
4. First add the pollock, then after 3 min. add the mackerel and sardines, and let everything poach over the lowest heat for another 5–6 min., until the fish turns translucent white and flakes apart.
5. Whisk together a robust vinaigrette from the red wine vinegar, olive oil, chopped parsley, salt and pepper.
6. First serve the broth as a soup in deep bowls, then arrange the fish and potatoes on a platter and drizzle generously with the vinaigrette.