France’s large coastal province of Brittany, surrounded on three sides by water, is a land of diverse contrasts, beloved for its rugged beauty. Fishermen and farmers still carry on the traditions of yesteryear. Excellent native fare, particularly seafood dishes, are prepared as they have been for centuries. One of the most inviting specialties is a soup called Cotriade, made with a variety of fish taken from the day’s catch. Although it is sometimes referred to as the bouillabaisse, it does not include shellfish. Its pungent flavor is derived from onions and herbs.
3 pounds mixed fish, cleaned.
(Suggestions include halibut, haddock, sea bass, flounder, cod, mullet, and mackerel).
2 large onions, thinly sliced.
1 large garlic clove, minced.
1 tablespoons butter or margarine.
6 medium potatoes, pared and quartered.
2 and half quarts water.
2 medium bay leaves.
1 teaspoon dried thyme.
4 parsley sprigs.
Half teaspoon dried marjoram.
Salt, and pepper to taste.
Slices of crusty French bread.
Cut the fish into chunks or slices of equal sizes. Saute the onions and garlic in the butter in a large kettle. Add the potatoes, water, bay leaves, thyme parsley, marjoram, salt, and pepper, and bring to a boil. Add the prepared fish and lower the heat to moderate. Cook, covered, about 20 minutes, or until the fish are just tender and the potatoes are cooked. Ladle the broth over slices of bread in wide soup plates and serve the potatoes and fish separately on a platter.