Breton Fish Stew
INGREDIENTS
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(Cotriade)
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SERVES 6
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In this rustic fisherman's stew, the greater the variety of fresh fish, the better. Though it is a simple dish by nature, this recipe came from Breton chef Patrick Jeffroy, who dressed it up with saffron and shellfish.
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4 tbsp. butter
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2 small carrots, peeled and finely diced
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2 medium yellow onions, peeled and finely chopped
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2 leeks, white part only, finely chopped
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4 cloves garlic, peeled and minced
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3 tomatoes, peeled, seeded, and diced
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1 lb. white potatoes, peeled and diced
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3 lbs. assorted fish such as cod, halibut, hake,
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red snapper, or monkfish
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2 sprigs thyme
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1 sprig dill
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1 small pinch saffron threads
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1 tbsp. grated orange zest
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1 tbsp. grated lemon zest
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6 cups fish stock
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Salt and freshly ground black pepper
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2 cups white wine
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2 medium shallots, peeled and finely chopped
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2 dozen mussels, scrubbed and debearded
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1⁄2 lb. jumbo shrimp, peeled and deveined
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