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Breton seafood stew

Cotriade bretonne

Cotriade comes from kaoteriad, the Breton word for the pot used to make this delicious stew, originally prepared by fishers in the Morbihan with godaille (unsold fish).

Ingredients can include congre, sardines, red mullet, hake or whiting, mackerel, gurnard, mussels, cockles, crabs, prawns and langoustines cooked in a court-bouillon and white wine, with herbs, leeks, carrots, onions, and potatoes.


Soups, stews and casseroles

Text © Dana Facaros

Image by Arnaud 25