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Cotriade: fish soup from brittany
By mullally51 (Visit website)
Recipe type: Main Dish
Number of serving: 6
Preparation time: 30 Minute(s)
Cook time: 45 Minute(s)
Difficulty: Easy
Ingredients:
6 garlic cloves
12 parsley branch leaves
Juice from one lemon
1 tsp Dijon mustard
1 tsp red wine vinegar
6 tbsp olive oil
4 tbsp water
Pepper
2 onions, halved and sliced
2 tbsp butter
1 leek, thinly sliced
2 large tomatoes, seeded and quartered
1 celery branch, sliced
Bouquet garni
3 quarts of fish stock
4 carrots, sliced
2 lbs potatoes, quartered
2 lbs of fresh cod fillet, cut into serving size
1 lb shrimp, cleaned
1 1/2 lb bouchot mussels
12 parsley branch leaves
Juice from one lemon
1 tsp Dijon mustard
1 tsp red wine vinegar
6 tbsp olive oil
4 tbsp water
Pepper
2 onions, halved and sliced
2 tbsp butter
1 leek, thinly sliced
2 large tomatoes, seeded and quartered
1 celery branch, sliced
Bouquet garni
3 quarts of fish stock
4 carrots, sliced
2 lbs potatoes, quartered
2 lbs of fresh cod fillet, cut into serving size
1 lb shrimp, cleaned
1 1/2 lb bouchot mussels
Preparation:
In a food processor or blender, puree the garlic and parsley. Add the lemon juice, mustard, vinegar, olive oil, water, pepper and blend until smooth. Refrigerate.
Saute the onions in butter until soft, add the leek, tomatoes, bouquet garni and celery, cooking for about 2 minutes. Add the fish stock, bring to a boil, then simmer for 30 minutes. Add the carrots and cook for 7 minutes, then add the potatoes and cook for 12-15 minutes. Add the cod and cook for 6 minutes. Add the shrimp and mussels and cook for about 4 minutes, just until mussels open.
Serve the soup with the vinaigrette and slices of country bread with expensive butter.
Wine suggestion: Macon Village
Saute the onions in butter until soft, add the leek, tomatoes, bouquet garni and celery, cooking for about 2 minutes. Add the fish stock, bring to a boil, then simmer for 30 minutes. Add the carrots and cook for 7 minutes, then add the potatoes and cook for 12-15 minutes. Add the cod and cook for 6 minutes. Add the shrimp and mussels and cook for about 4 minutes, just until mussels open.
Serve the soup with the vinaigrette and slices of country bread with expensive butter.
Wine suggestion: Macon Village
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By mullally51 (Visit website)
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