Name: Cotriade (Brittany Fish Stew) with Chicken & Beef Additions
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: French (Breton)
Ingredients: 250 g Boneless skinless chicken thighs, cut into 3 cm pieces; 250 g Beef (sirloin or chuck), cut into 2 cm pieces; 450 g Firm white fish fillets (cod, haddock, pollock), cut into large chunks; 2 large Leeks, white and light green parts, sliced and well-rinsed; 1 large Yellow onion, thinly sliced; 3 cloves Garlic cloves, sliced; 600 g Yukon Gold potatoes, peeled and cut into 2 cm chunks; 200 ml Dry white wine (Muscadet or Sauvignon Blanc); 900 ml Fish stock (or light chicken stock if needed); 20 g Tomato paste; 30 g Unsalted butter; 15 ml Olive oil; 1 bundle Bouquet garni (thyme sprigs, bay leaf, parsley stems tied); 0.1 g Saffron threads (optional but traditional for many Breton households); 10 g Fine sea salt; 2 g Black pepper, freshly ground; 1 each Lemon, cut into wedges; 10 g Fresh parsley, chopped; 4 slices Crusty bread, for serving

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Cotriade (Brittany Fish Stew) with Chicken & Beef Additions | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals