Cotriade Bretonne

Name: Cotriade Bretonne
Ingredients: 13 cup olive oil; 3 onions, peeled and sliced thin; 9 cloves garlic, peeled and sliced thin; 1 large leek, root end and damaged and wilted leaves removed and discarded, and the remainder (both green and white parts) thoroughly cleaned and sliced thin; 8 cups water; 2 pounds potatoes, peeled and cut into 2-inch pieces; 1 1/2 pounds codfish (or other thick fillets of fish), cleaned and cut into 1 1/2-inch chunks; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 teaspoons herbes de Provence (see note); 13 cup red-wine vinegar; 1/2 teaspoon freshly ground black pepper; 1 baguette, cut into 1/2-inch slices; 1 tablespoon corn or safflower oil; Extra olive oil for serving at the table

15 ingredients

13 steps

Ingredients

13 cup olive oil
3 onions, peeled and sliced thin
9 cloves garlic, peeled and sliced thin
1 large leek, root end and damaged and wilted leaves removed and discarded, and the remainder (both green and white parts) thoroughly cleaned and sliced thin
8 cups water
2 pounds potatoes, peeled and cut into 2-inch pieces
1 1/2 pounds codfish (or other thick fillets of fish), cleaned and cut into 1 1/2-inch chunks
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons herbes de Provence (see note)
13 cup red-wine vinegar
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 1/2-inch slices
1 tablespoon corn or safflower oil
Extra olive oil for serving at the table

Directions

1

Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
2

Add the water and the potatoes.
3

Bring to a boil, cover and boil gently for 20 minutes.
4

(The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
5

Just before serving, add the fish and bring the mixture back to a boil.
6

Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
7

Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper.
8

Set aside.
9

Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil.
10

Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
11

Serve the soup in large bowls or soup plates with a small warmed plate on the side.
12

Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil.
13

Add the croutons to the soup and serve immediately.