One of my favorite blog sites is Read Ramble. Fay does a fantastic job of bringing together reading, music and food. Her site is so interesting that I have actually read many of her book recommendations, bought Waverly Root’s, The Food of France (1958 first edition) and listened to her blues recordings. The inspiration for the cotriade came from one of her posts on Waverly Root’s book. http://readramble.wordpress.com/2011/10/20/food-of-france-brittany/
On our visit to Brittany we ate a lot of fresh seafood and when I read about this soup I knew I’d be rendezvous-ing with my fishmonger. I researched several French sites for recipes and found that because this is basically a “fisherman’s catch” dish, ingredients varied. Good. This meant I could choose the seafood as I liked; I chose shrimp, mussels and fresh cod(cabillaud). However, consistent throughout, this soup is always served with a vinaigrette. I chose parsley and garlic. Delicious!
I recommend using, if you can find them, the small bouchot mussels http://www.greensisland.com/SecretLifeofMussels.html, delicate and flavorful, they work beautifully with this soup.
It’s a shame that we can’t share aromas on our blogs. This had the cats and people hovering around the pot.
We said goodbye to my husband today who is on his way to Germany, then the U.S., then back to Southern Sudan. Not a big fish fan (I think it had something to do with Catholic fish sticks on Fridays), he admitted that he would eat this again with pleasure!
6 garlic cloves
12 parsley branch leaves
Juice from one lemon
1 tsp Dijon mustard
1 tsp red wine vinegar
6 tbsp olive oil
4 tbsp water
2 onions, halved and sliced
2 tbsp butter
1 leek, thinly sliced
2 large tomatoes, seeded and quartered
1 celery branch, sliced
3 quarts of fish stock
4 carrots, sliced
2 lbs potatoes, quartered
2 lbs of fresh cod fillet, cut into serving size
1 lb shrimp, cleaned
1 1/2 lb bouchot mussels
In a food processor or blender, puree the garlic and parsley. Add the lemon juice, mustard, vinegar, olive oil, water, pepper and blend until smooth. Refrigerate.
Saute the onions in butter until soft, add the leek, tomatoes, bouquet garni and celery, cooking for about 2 minutes. Add the fish stock, bring to a boil, then simmer for 30 minutes. Add the carrots and cook for 7 minutes, then add the potatoes and cook for 12-15 minutes. Add the cod and cook for 6 minutes. Add the shrimp and mussels and cook for about 4 minutes, just until mussels open.
Serve the soup with the vinaigrette and slices of country bread with expensive butter.
Wine suggestion: Macon Village