Cotriade
Sign in to saveCotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. Oily fish are typically used, such as herring, sprats, and mackerel. Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used.
In the Vinony graph
Within Vinony's link graph, Cotriade is referenced by 7 other articles, and connects out to France, United Kingdom and potato.
It is catalogued under topics including Breton cuisine, Fish stews and French stews.
Its subject is documented across 6 Wikipedia language editions.
Wikidata facts
- Instance of
- dish
- Country of origin
- France
- Material used
- fish as food
- Image
- Cotriade bretonne.jpg
Show 1 more fact
- Commons category
- Cotriade bretonne
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. Oily fish are typically used, such as herring, sprats, and mackerel. Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used.
It is also very prominent in other French regions surrounding Brittany due to its access to the sea.
Excerpted from Wikipedia’s “Cotriade” article, available under the CC BY-SA 4.0 licence.