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.[1][2] Oily fish are typically used, such as herring, sprats and mackerel.[1] 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.[3]
It is also very prominent in other French regions surrounding Brittany due to the access to the sea.[citation needed]