Cotriade (''Kaoteriad'' in Breton) is a

fish stew Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood. It is also rarely used to refer to stew ponds. List of fish stews Types of fish stew from around the world include: * '' Asam Pedas'' (Indonesian) and ...

speciality from the French province of

Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo: ''Bertaèyn'' ) is a peninsula, historical country and cultural area in the west of modern France, covering the western part of what was known as Armorica during the period o ...

that is made with different kinds of fish, as well as potatoes, onion and garlic. Oily fish are typically used, such as herring, sprats and mackerel. Unlike

bouillabaisse Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound th ...

, another French stew, it usually does not contain

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater env ...

. It is traditionally served by pouring it over toasted

baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a di ...

. Other breads may also be used. It is also very prominent in other French regions surrounding Brittany due to the access to the sea. It is known in the UK as Brittany Fish Stew.

References

French stews Breton cuisine Fish stews {{france-cuisine-stub

See also

References