| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cotriade - Brittany-Style Fish Stew

6 cups water
6 cups clam juice, or homemade fish stock, if available
2 cups dry white wine
2 onions, chopped
2 leeks, well rinsed and chopped
2 celery ribs, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh flat-leaf parsley, divided use
1 teaspoon dried thyme
1 bay leaf
1 teaspoon whole black peppercorns
1 pound cod fillets, cut into 1-inch cubes
1 pound shark steaks, cut into 1-inch cubes
1 pound perch fillets, cut into 1-inch cubes
1 1/2 pounds potatoes, scrubbed and diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon saffron threads, crushed
1/4 teaspoon salt

1. In a large pot, add water, clam juice (or fish stock), white wine, onion, leek, celery, garlic and half the parsley.
2. Tie the bay leaf and peppercorns in cheesecloth and place in pot.
3. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
4. Add potatoes to pot and return to a boil. Reduce heat and cook until potatoes are tender, about 12 minutes.
5. Add cod, shark, perch, salt, pepper and saffron. Simmer until fish is opaque and flakes easily with a fork, about 10 minutes.
6. Remove bag with bay leaf and peppercorns. Garnish with remaining parsley and serve immediately.

Makes 10 servings.