Entree: France – Brittany – Cotriade (A traditional Breton fish stew of mixed white fish, shellfish, potatoes and aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 2 leeks, white and light green parts only, cleaned and sliced, approx. 8 oz (225 g)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) fish stock (or clam/seafood stock)
- 2 lb (900 g) mixed firm white fish, skinned and cut into large chunks (examples: hake, pollock, monkfish)
- 1 lb (450 g) mussels, cleaned and debearded
- 4 medium potatoes, peeled and cut into 1/2-inch (1.27 cm) slices, approx. 1 lb (450 g)
- 1 tsp (5 g) fine sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 baguette, sliced, for serving

Show original ingredient measurements

- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 2 leeks, white and light green parts only, cleaned and sliced, approx. 8 oz (225 g)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) fish stock (or clam/seafood stock)
- 2 lb (900 g) mixed firm white fish, skinned and cut into large chunks (examples: hake, pollock, monkfish)
- 1 lb (450 g) mussels, cleaned and debearded
- 4 medium potatoes, peeled and cut into 1/2-inch slices, approx. 1 lb (450 g)
- 1 tsp (5 g) fine sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1 baguette, sliced, for serving

Instructions

1. In a large heavy pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the sliced onion, leeks and a pinch of salt and cook until softened and translucent, about 6–8 minutes.
2. Add the minced garlic, bay leaf and thyme; cook until fragrant, about 1 minute. Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pot.
3. Add the fish stock and bring to a gentle simmer. Add the potato slices, cover, and cook until potatoes are nearly tender, about 10–12 minutes.
4. Season the broth with salt and pepper. Add the mixed fish chunks to the pot, nestling them among the potatoes; simmer gently for 4–6 minutes.
5. Add the cleaned mussels, cover, and cook until mussels open and fish is cooked through, about 4–5 minutes. Discard any mussels that do not open.
6. Remove from heat, discard bay leaf and thyme stems, stir in chopped parsley, adjust seasoning, and ladle into bowls. Serve immediately with sliced baguette for dipping.