Cotriade

Bord à Bord’s selected cotriade is a Finistère-style fish soup with potatoes, onion and julienned vegetables. This producer version begins with prepared fish-and-seaweed soup and serves it with garlic croutons and a separate saffron-flavoured Mayonnalg sauce.

Carrots are peeled, and the green part of the leek is removed before the white part is washed. Both vegetables are cut into julienne while the prepared soup warms gently under a lid.

Thick slices of peeled potato and finely sliced pink onion simmer in the soup. Once the potatoes are cooked, the carrot and leek join them before the white-fish portions are added.

The fish cooks covered by the soup without bringing it to a boil. Separately, Mayonnalg is mixed with saffron in a bowl for the accompanying sauce.

The finished cotriade is served with the garlic croutons and saffron sauce, with chopped parsley offered optionally. The producer also suggests seasonal mussels as an addition to the preparation.