COTRIADE BRETONNE

Ingredients:
(Serves 4)

Prep: 20 minutes
Cook: 35-40 minutes

1kg White fish (sole, monkfish, bream or any fish you prefer)
2tbsp olive oil
2 Shallots, sliced
1 Celery stalk, cleaned and sliced
1 Fennel (small), sliced
4 garlic cloves, sliced
400g Ratte potatoes, peeled and thickly sliced
1 bouquet garni (parsley, thyme, bay leaf, dill)
4 Lemon zest peel
250ml White wine (dry)
500ml Fish stock (or water)
Salt + pepper
Parsley, chopped
Lemon juice

• Heat the oil in a large pot. Add the onions, leeks, and garlic, and cook gently for 5
  minutes until softened but not browned.
• Add the potatoes, bouquet garni, white wine, and fish stock. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are almost tender.
• Cut the fish into large chunks. Add the firmer fish first, then the more delicate fish a few minutes later. Simmer gently for 10–15 minutes, until the fish is cooked through but still holding its shape.
• Remove the bouquet garni, add lemon juice to taste.
• Serve hot, ladling the broth, fish, and potatoes into bowls, and finish with chopped parsley.