Cotriade

Cotriade is a traditional fish stew originating from the south of Britanny. The stew is made with different types of fish such as mackerel, hake, red mullet, conger eel, sprats, and herring, along with onions, garlic, potatoes, leeks, oil, and vinegar. The dish is usually flavored with bouquet garni. When served, the broth is eaten first, followed by the fish and vegetables. It's sometimes poured over toasted baguette or similar bread. The more fish there is in the stew, the better the cotriade. In the past, cotriade was an everyday dish for local fishermen and their families. It's recommended to pair the stew with a glass of dry white wine on the side.