# COTRIADE BRETONNE Ingredients: (Serves 4) Prep: 20 minutes Cook: 35-40 minute...
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Original URL: https://www.facebook.com/reel/849828490828235/
Author: Matthew Ryle
Platform: facebook
## Content
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.