Cotriade
The topic of Cotriade is one that has generated great interest over time. With diverse edges and approaches, Cotriade has captured the attention of experts and fans alike. In this article, we will explore different aspects related to Cotriade, from its origin to its implications in today's society. Through a detailed and exhaustive analysis, we will seek to better understand Cotriade and its relevance in the current context. From its origins to its impact today, Cotriade has been the subject of debate and reflection, and through this article, we will seek to shed light on its key points.
 | |
| Type | Fish stew |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Fish, potatoes |
Cotriade (Kaoteriad in Breton) is a fish stew speciality from the French region of Brittany 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, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted baguette. Other breads may also be used.
It is also very prominent in other French regions surrounding Brittany due to the access to the sea.[citation needed]
It is known in the UK as Brittany Fish Stew.
See also
References
- ^ a b Stein, R. (2017). Rick Stein's Taste Of The Sea. Ebury Publishing. p. pt157-160. ISBN 978-1-4464-1555-9. Retrieved 19 June 2019.
- ^ Fodor's Normandy, Brittany & the Best of the North: with Paris. Travel Distribution. 2011. p. 160. ISBN 978-0-307-92858-0. Retrieved 20 June 2019.
- ^ East, D. (2012). 150 Fabulous Foolproof French Regional Recipes. La Puce Publications. p. pt29. ISBN 978-1-908747-00-6. Retrieved 20 June 2019.
- ^ "Brittany Fish Stew (Cotriade)". brittany-fish-stew.html. Retrieved 19 June 2019.[permanent dead link]
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