 | |
| Type | Fish stew |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Fish, potatoes |
Cotriade (Kaoteriad in Breton) is a fish stew speciality from the French region of Brittany that is made with different kinds of fish, as well as potatoes, onion and garlic.[1][2] Oily fish are typically used, such as herring, sprats and mackerel.[1] Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted baguette. Other breads may also be used.[3]
It is also very prominent in other French regions surrounding Brittany due to the access to the sea.
See also
References
- 1 2 Stein, R. (2017). Rick Stein's Taste Of The Sea. Ebury Publishing. p. pt157-160. ISBN 978-1-4464-1555-9. Retrieved 19 June 2019.
- ↑ Fodor's Normandy, Brittany & the Best of the North: with Paris. Travel Distribution. 2011. p. 160. ISBN 978-0-307-92858-0. Retrieved 20 June 2019.
- ↑ East, D. (2012). 150 Fabulous Foolproof French Regional Recipes. La Puce Publications. p. pt29. ISBN 978-1-908747-00-6. Retrieved 20 June 2019.
- ↑ "Brittany Fish Stew (Cotriade)". brittany-fish-stew.html. Retrieved 19 June 2019.
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