Cotriade

Method

1. 1 Simmer fish bones and heads with bay leaves for 25 minutes, then strain to create a clear broth.
2. 2 Sauté the onions and leeks in butter, then add the potato cubes and broth and cook for 18 minutes.
3. 3 Place the fish fillets in order, starting with the thicker pieces and then the thinner ones, and cook for 6 minutes.
4. 4 Remove the fish and potatoes from the pan and place them on separate plates to keep them warm.
5. 5 Serving in two stages is the Brittany way: first, the sauce is poured over the bread, then the fish is eaten separately.
6. 6 Mix red vinegar with Dijon mustard to make a dressing, then drizzle it over the fish when serving the second portion.

With an appliance

• Oven 1 hr 18 min

  Replace step 3: arrange the fish fillets by thickness in a covered pot, place on the middle rack of the oven at 180 degrees for 5 minutes; reduce by about 1 minute, the even heat will cook the fish until tender without needing to turn, so the thin fillets are less likely to break. The potatoes and broth from steps 1-2 are still cooked on the stovetop, and the two-serving method remains the same.