Photograph of the finished Cotriade bretonne

France · Canh cá thập cẩm Bretagne Cotriade

Cotriade bretonne

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.6 lb
  • Photograph of Cod Cod 1.3 lb
  • Photograph of Fresh sardines Fresh sardines 14.1 oz
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Onion Onion 2
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Wine vinegar Wine vinegar ½ cup
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz
  • Photograph of Bread Bread 4 loaves
  • Photograph of Parsley Parsley 3.5 oz

Method

  1. 1 Simmer the fish heads and bones with onions for 25 minutes, then strain to obtain the broth.
  2. 2 Fry the pork fat in a pan, then sauté the onions and potato cubes for 6 minutes.
  3. 3 Pour the fish broth over the potatoes and cook for 18 minutes until tender.
  4. 4 Add the fish in order of firmness first, then softness: sea fish 5 minutes, cod 3 minutes, sardines 2 minutes at the end.
  5. 5 Adding them all at once will cause the sardines to fall apart while the cod is still undercooked.
  6. 6 Scoop the fish and potatoes onto a plate, pour the broth into a separate bowl, drizzle with red vinegar, and serve with toasted bread.

With an appliance

  • Microwave 55 min

    Replace step 4: place the fish fillets in a deep bowl according to thickness, cook at 700 W for a total of 5 minutes, add the cod after 2 minutes and the sardines at the last minute; reduce to about 5 minutes, the medium power level keeps the fish juicy and doesn't require stirring so the sardines don't break apart easily. The broth and potatoes from steps 1–3 remain cooked on the stovetop.

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