Cotriade- One Pot Meal

Web www.bigmamasrecipes.com

Cotriade

This is a French Stew made of fish and vegetrables, flavored with saffron and herbs. The fish and vegetables and the soup are served seperately.

Home One Pot Meal Index

Ingredients:

pinch of saffrom
2 1/2 cups hot fish bouillon tbsp olive oil
onion, sliced
2 garlic cloves, chopped
1 leek, sliced
1 small fennel bulb, thinly sliced
1 lb/450g potatoes, cut into chunks
2/3 cup dry white wine
1 tbsp fresh thyme leavess
2 bay leaves
4 ripe tomatoes, skinned and chopped
d2 lb/900 g mixed fish fillets, such as haddock, hake, mackerel, or red mullet coarsely chopped
2 tbsp. chopped fresh parsley
salt and pepper
crusty bread, to serve

Variation:

Once the fish and vegetables have been cooked, you could process the soup in a food processor or blender and pass it through a strainer to give a smooth fish soup.

Related Recipes:

.Morrocon Fish Tagine

Fish with Black Bean Sauce

Spanish Fish Stew

Directions:

Using a mortar and pestle, crush the saffron and add it to the fish bouillon, stir in the mixture and set aside to steep for 10 minutes.
Heat the olive oil and butter together in a large, heavy bottom pan. Add the onion and cook over low heat, stirring occasionally, for 4-5 minutes, until softened but not broned. Add the garlic, leek, fennel and potatoes. Cover and cook for another 10-15 minutes, until vegetables are softened.
Add the white wine and simmer rapidly for 3-4 minutes, until it has reduced by about half. Add the thyme, bay leaves, and tomatoes and sir well. Add the saffron steeped fish bouillon. Bring to a boil, cover and simmer over low heat for 5 minutes , until all the vegetables are tender.
Add the ffish, return to a boil and simmer for another 3-4 minutes, until all the fish is tender. Add the parsley and season to taste. Using a slotted spoon, remove the fish and vegetables to a warmed serving dish. Serve soup with plenty of crusty bread.