Cotriade Bretonne
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- ⅓cup olive oil
- 3onions, peeled and sliced thin
- 9cloves garlic, peeled and sliced thin
- 1large leek, root end and damaged and wilted leaves removed and discarded, and the remainder (both green and white parts) thoroughly cleaned and sliced thin
- 8cups water
- 2pounds potatoes, peeled and cut into 2-inch pieces
- 1½pounds codfish (or other thick fillets of fish), cleaned and cut into 1½-inch chunks
- 2teaspoons salt
- 1teaspoon freshly ground black pepper
- 2teaspoons herbes de Provence (see note)
- ⅓cup red-wine vinegar
- ½teaspoon freshly ground black pepper
- 1baguette, cut into ½-inch slices
- 1tablespoon corn or safflower oil
- Extra olive oil for serving at the table
Pepper-vinegar Dip
Croutons
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
589 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 30 grams protein; 1167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the ⅓ cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
- Step 2
Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
- Step 3
Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
- Step 4
Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the ½ teaspoon pepper. Set aside.
- Step 5
Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
- Step 6
Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.
Tip
- If you do not have herbes de Provence, substitute equal amounts of at least 3 of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary and lavender.
Private Notes
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Cooking Notes
Terri
This was so good! The only change I made was to use 3 cups water with 4 cups of vegetable broth. Also, I used a very nice sherry vinegar instead of red wine vinegar because that’s what I had. Definitely follow the steps of separating the soup from the fish, adding the croutons and seasoning with the vinegar sauce. Each part of this made it so special, and it was very easy.
Tanya Bamford
My family loved this meal. I wound up adding more leek than the recipe called for, so I used one less onion. It was delicious. Will definitely make this again.
bonnie
Great dinner soup! Easy to cook. Used toasted whole grain bread. The vinegar/pepper mixture added a great taste to the fish and potatoes. Didn’t peel the potato chunks.
Terri
This was so good! The only change I made was to use 3 cups water with 4 cups of vegetable broth. Also, I used a very nice sherry vinegar instead of red wine vinegar because that’s what I had. Definitely follow the steps of separating the soup from the fish, adding the croutons and seasoning with the vinegar sauce. Each part of this made it so special, and it was very easy.
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