COTRIADE BRETONNE

The North's version of bouillabaisse.

Serves: 4

Prep: 20 minutes

Cook: 35-40 minutes

Ingredients:

1kg White fish (sole, monkfish, bream or any fish you prefer)

2 tbsp Olive oil
2 Shallots, sliced
1 Celery stalk, cleaned and sliced
1 Fennel (small), sliced
4 Garlic cloves, sliced
400g Ratte potatoes, peeled and thickly sliced
1 Bouquet garni (parsley, thyme, bay leaf, dill)
4 Lemon zest peel
250mL White wine (dry)
500mL Fish stock (or water)
Salt + pepper
Parsley, chopped
Lemon juice

1. Heat the oil in a large pot. Add the onions, leeks, and garlic, and cook gently for 5 minutes until softened but not browned.

2. Add the potatoes, bouquet garni, white wine, and fish stock. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are almost tender.

3. Cut the fish into large chunks. Add the firmer fish first, then the more delicate fish a few minutes later. Simmer gently for 10–15 minutes, until the fish is cooked through but still holding its shape.

4. Remove the bouquet garni, add lemon juice to taste.

5. Serve hot, ladling the broth, fish, and potatoes into bowls, and finish with chopped parsley.