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Topic: Cotriade

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	Cotriade Definition / Cotriade Research (Site not responding. Last check: 2007-10-15)
		Cotriade is a fish stewA stew is a common food made of vegetables and meat in some sort of broth or sauce.
		Cotriade is a fish stew from the Brittany region of France, traditionally made with up to a dozen types of fish.
		cotriade is a fish soup made with potatoes and without shellfish.
	www.elresearch.com /Cotriade (269 words)

	Receipts: Breton Cotriade - Receipts of kitchen with Receipts and soils (Site not responding. Last check: 2007-10-15)
		This receipt of cotriade Bretonne is an excellent seafood dish of the area.
		One will use the carcasses to make sauce and the dish obtained will be of a very large savour and an exceptional pleasure.
		To add in the cotriade, on soft fire, juice of the moulds filtered, 4 small pieces of pollack of approximately 40 grams, and 4 nets of plates folded into 2, to let cook during 30 seconds.
	trans.voila.fr /voila?systran_lp=fr_en&systran_id=Voila-fr&systran_f=100000000000&systran_url=http://www.recettes-et-terroirs.com/recette_detail-5-897.html (576 words)

	la gastronomie en Bretagne
		Cotriade est dérivé du nom breton "kaoteriad" (contenu d'une marmite).
		La cotriade - une spécialité morbihannaise - est aux Bretons ce que la bouillabaise est aux Méridionaux: un plat traditionel et populaire élaboré avec les espèces locales de piosson, de crustacés, de légumes et d'aromates.
		Les ingrédients (pour 8 personnes): 500 g de congre, une belle queue de lotte, 500 g de lieu jaune, un rouget grondin, une petite daurade, 50 g d'aiguillettes, une vieille, 2 merlans, 2 maquereaux et 4 ou 5 sardines.
	www.nieuwsbronnen.com /camping-manoir-surzur/gastronomie.html (2450 words)

	Information about Brittany cuisine including food and drink
		The only true Breton specialities are pancakes (crepes, which usually have a sweet filling, and galettes, which are thicker and tend to have a savoury filling) and cotriade, a fish stew traditionally made from conger eel and the remains of the catch.
		Generally, Breton cuisine is simple, with little use of sauces, and features much fish and seafood.
		Cotriade Bretonne - A soup-stew made with a mix of fish.
	www.bonjourlafrance.co.uk /brittany/cuisine.asp (301 words)

	Recipes from France
		Glaze with the egg yolk and cook in a hot oven for 25 minutes.
		Cotriade is taken from a Breton cook-book and I have not personally tried the rec
		ipe out although I have sampled Cotriade in Dinard.
	www.gitesandmore.co.uk /Breton%20recipes.htm (692 words)

	Sweet Baby Media's Garden and Recipe Web Source : cotriade (Site not responding. Last check: 2007-10-15)
		Pass the broth through a chinois or thin sieve and season with cayenne pepper and saffron.
		Serve the cotriade hot, on slices of garlic bread with the seafood and vegetable.
		We are the Sweet Baby Media family of sites
	www.sweetbabymedia.com /recipes/allbynumber4/017008.shtml (166 words)

	Norman Van Aken's A Word on Food : "Caviar" and "Aioli" on StarChefs
		There in the port town of Key West I was making my first wave of seafood soups.
		Bouillabaisse called for aioli's cousin, rouille, but the bourride and cotriade were compatible with aioli.
		Marcel Boulestin once said, "It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking." If a little garlic make you happy aioli will have you on the way to delirious, my friends.
	www.starchefs.com /NVanAkenTips/html/menu03.shtml (500 words)

	A Food-Lover's Tour Through Dominican Republic on The Worldwide Gourmet, the country of sancocho and rice
		But on this tiny speck of land in the Caribbean, the French influence is still omnipresent.
		If you take the road to Toiny, you'll discover authentic Breton women in traditional headdresses picking thyme in their garden to make cotriade, a traditional fish soup from Brittany.
		Here, more cosmopolitan aromas waft among the beefwood trees and coconut palms, reflecting a culinary nostalgia for France, while at the same time merging with some sunnier tropical influences.
	www.theworldwidegourmet.com /countries/westindies/st-barths (341 words)

	At Home With Patricia Wells - Cooking classes in Paris and Provence, Cookbooks and Restaurant Reviews
		Côte de boeuf: beef blade or rib steak.
		Cotriade: a fish stew, usually including mackerel, whiting, conger eel, sorrel, butter, potatoes, and vinegar; specialty of Brittany.
		Cou d'oie (de canard) farci: neck skin of goose (of duck), stuffed with meat and spices, much like sausage.
	www.patriciawells.com /glossary/atoz/c.htm (2580 words)

	Food In Brittany \| Brittany \| France (Site not responding. Last check: 2007-10-15)
		Main courses tend to be plainer than in Normandy, for example, with fresh local fish being prepared with relatively simple sauces.
		Skate served with capers, or salmon baked with a mustard or cheese sauce, are typical dishes, while even the cotriade, a stew containing such fish as sole, turbot or bass, as well as shellfish, is distinctly less rich than its Mediterranean equivalent, the bouillabaisse.
		Brittany is also better than much of France in maintaining its respect for fresh green vegetables, thanks to the extensive local production of peas, cauliflowers, artichokes and the like.
	www.travelingo.org /europe/france/brittany/guide/80803 (593 words)

	cotriade Definition in the Food Dictionary at Epicurious.com (Site not responding. Last check: 2007-10-15)
		cotriade Definition in the Food Dictionary at Epicurious.com
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		From Brittany, France, cotriade is a fish soup made with potatoes and without shellfish.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=2087 (157 words)

	Amazon.com: Books: Fish : The Complete Guide to Buying and Cooking (Site not responding. Last check: 2007-10-15)
		One can easily experience after trying several that this guy has did his homework, combining elements which allow the fish at hand to truly shine forth with all its flavor.
		For example, one fish that my monger seems to have fresh in abundance, Porgy, Bittman offers in a chowder like version, "Cotriade: Fish and Potato Stew," comibing bacon, onion and thyme in a great combo.
		Consider also what he does with Sea Bass, "Crispy Sea Bass with Garlic-Ginger Sauce." This is a knockout dish, expertly offered crispy in shallow bath of vegetable oil, covered with sauce flavored marvelously with ginger to make the bass sing!
	www.amazon.com /exec/obidos/ASIN/0028631528 (2906 words)

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