Cotriade (fish soup with pieces)

A finely strained fish soup with a few pieces of fish according to an old fisherman's recipe. Beautiful rust-red color, harmoniously seasoned with a harmonious balance of spices and fish.

"Cotriade" was the name of the soup that the Breton fishermen prepared on board. To do this, they chose the most beautiful pieces of the fish they had caught that day.

The name "Cotriade" comes from the Breton word "kaoteriad", which means something like "the contents of a cooking pot". This soup is a traditional Breton specialty made exclusively from local fish. The cotriade is to Brittany what bouillabaisse is to the Mediterranean: tradition, identity and pleasure. Traditionally, with the cotriade - just like with the bouillabaisse - the soup is first slurped up before the fish is eaten.

Breton Potato Gratin: If you love the combination of fish and potatoes, you should definitely try a gratin of it! To do this, cut the potatoes into fine slices, mix the cotriade with a little crème fraîche, grated Gruyère, finely chopped onion and salt and pepper to taste. Now fold the potato slices into the finished mixture, sprinkle some Gruyère on top and place in an ovenproof dish for 1.5 to 2 hours in the oven.

The ideal accompaniment to your fish, but also delicious with a green salad. You can add some Thon Blanc Germon in its own juice to the gratin for a full meal. Your imagination is the limit!