Breton Cotriade (Fish Stew)

A rustic and flavorful seafood stew from Brittany, featuring a variety of fresh local fish and shellfish in a rich broth.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

1 item

Cost

£7.90/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Seafood•Fish

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2tablespoonsOlive oil

£0.20

1largeOnion(chopped)

£0.40

1largeLeek(white and light green parts only, well cleaned and sliced)

£0.80

0.5mediumFennel bulb(thinly sliced)

£0.60

3clovesGarlic(minced)

£0.15

3mediumPotatoes(peeled and cubed)

£0.50

2mediumTomatoes(chopped or 1 (14.5 oz) can diced tomatoes, drained)

£0.70

1cupDry white wine(such as Muscadet or Sauvignon Blanc)

£1.50

6cupsFish stock(or seafood broth)

£1.20

1Bay leaf

£0.10

1teaspoonThyme(dried or 2 sprigs fresh)

£0.15

a pinchSaffron threads(optional, for color and flavor)

£1.00

to tasteSalt

to tasteBlack pepper

1poundFirm white fish fillets(such as cod, haddock, or monkfish, cut into 1-inch pieces)

£6.00

0.5poundOily fish fillets(such as mackerel or sardines, cut into 1-inch pieces)

£3.50

1poundMussels(scrubbed and debearded)

£4.00

1poundClams(scrubbed)

£5.00

0.5poundShrimp(peeled and deveined)

£4.50

2tablespoonsFresh parsley(chopped, for garnish)

£0.30

for servingCrusty bread

£1.00

Total Cost

£31.60

£7.90 per serving

Instructions

1.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, leek, and fennel and cook until softened, about 5-7 minutes.
2.
Add garlic and cook for another minute until fragrant.
3.
Add potatoes and tomatoes to the pot. Stir to combine.
4.
Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
5.
Add fish stock, bay leaf, thyme, and saffron (if using). Bring to a simmer, then reduce heat and cook for 15 minutes, or until potatoes are almost tender.
6.
Add the firm white fish and oily fish to the pot. Cook for 5 minutes.
7.
Add the mussels and clams. Cover the pot and cook for 5-7 minutes, or until the mussels and clams have opened. Discard any that don't open.
8.
Add the shrimp to the pot and cook for 2-3 minutes, or until pink and cooked through.
9.
Season with salt and pepper to taste. Adjust broth consistency if needed.
10.
Remove bay leaf before serving.
11.
Garnish with fresh parsley and serve hot with crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

25g

36% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Feel free to adjust the types of fish and shellfish based on availability and preference. Other options include scallops, cockles, and crab.

For a richer flavor, use homemade fish stock. You can make it with fish bones, vegetable scraps, and aromatics.

A splash of cream or a dollop of crème fraîche can be added at the end for extra richness, but this is optional.

If you don't have saffron, a pinch of turmeric can be used for color.

Serve immediately, as the fish can become overcooked if left in the hot broth for too long.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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