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Type | Fish stew |
---|---|
Place of origin | France |
Region or state | Brittany |
Main ingredients | Fish, potatoes |
Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. [1] [2] Oily fish are typically used, such as herring, sprats, and mackerel. [1] Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used. [3]
It is also very prominent in other French regions surrounding Brittany due to its access to the sea.[ citation needed]
It is known in the UK as Brittany Fish Stew. [4]
![]() | |
Type | Fish stew |
---|---|
Place of origin | France |
Region or state | Brittany |
Main ingredients | Fish, potatoes |
Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. [1] [2] Oily fish are typically used, such as herring, sprats, and mackerel. [1] Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used. [3]
It is also very prominent in other French regions surrounding Brittany due to its access to the sea.[ citation needed]
It is known in the UK as Brittany Fish Stew. [4]