Cotriade - French Seafood Stew

Ingredients

• 500g (1.1 lb) cod fillets, cut into chunks 500g (1.1 lb) cod fillets, cut into chunks
• 500g (1.1 lb) haddock fillets, cut into chunks 500g (1.1 lb) haddock fillets, cut into chunks
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 leek, sliced 1 leek, sliced
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of parsley 1 sprig of parsley
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the tomatoes, carrot, celery, and leek to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the fish or vegetable broth and add the bay leaf, thyme, and parsley. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. 4.
   Add the cod and haddock chunks to the pot and cook for 5 minutes.
5. 5.
   Gently add the mussels and shrimp to the pot. Cover and cook for an additional 5 minutes, or until the mussels have opened and the shrimp are pink and cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf, thyme, and parsley sprigs before serving.
8. 8.
   Ladle the Cotriade into bowls and serve hot with crusty bread.

Treat your ingredients with care...

• Mussels — Make sure to clean and debeard the mussels before using them in the recipe. Discard any mussels that do not close when tapped.
• Shrimp — To devein the shrimp, make a shallow cut along the back and remove the dark vein. Rinse the shrimp under cold water before using.

Tips & Tricks

• Use the freshest seafood available to enhance the flavors of the dish.
• Serve the Cotriade with a dollop of aioli or rouille for an extra burst of flavor.
• Feel free to customize the seafood selection based on your preferences and availability.
• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Cotriade in individual bowls, making sure to include a generous amount of seafood and broth in each serving. Accompany it with warm crusty bread for dipping and savoring the delicious flavors.

Presentation advice

Garnish each bowl of Cotriade with a sprig of fresh parsley or a drizzle of extra virgin olive oil for an elegant touch. Serve it in colorful ceramic bowls to enhance the visual appeal of the dish.