Dish of 16 Sep 2007

COTRIADE

6 servings

This appetizing fish soup is to Brittany what bouillabaisse is to Marseille. This dish was originally prepared by the fisherman while at sea and what went into the pot depended on that day’s catch. Serve with chunks of fresh bread.

3 tablespoons olive oil
4 onions, cut into thick wedges
6 potatoes, roughly cut
Sprig of thyme, parsley stalks and a bay leaf tied together
2 liter (8 cups) of fish stock
1 kg mixed white fish, cut into chunks
salt taste
125 ml (1/2 cup) white wine vinegar
15 ml (1 tablespoon) crushed peppercorns

1. Heat the olive oil and add the onions. Cook over medium heat for about 12 minutes until the onion start to caramelize. Add the potatoes and herbs and cook for 2 minutes. Pour in the stock and simmer the soup until the potatoes are tender.
2. Meanwhile mix the vinegar and crushed peppercorns in a small dipping bowl. Set aside.
3. Transfer the soup to a soup tureen and serve with the vinegar as a dipping sauce for the fish and potatoes. Serve with fresh bread.

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