Seafood Cotriade Recipe
- 09 Jun 2009
1.5 kg fish (John Dory, Gurnard, Conger, Hake)
4 crab claws
2 tomato peeled and diced
1 onion dice
2 leek white
2 cloves garlic crushed and chopped
2 charlotte potato
50g salted butter
2tbs chopped chervil
1 l of fish stock made with all the bone from the fish
4 slices of stale bread rubbed with garlic
50ml double cream
4 tbs of shallot and parsley vinaigrette
Sweat the onion in the butter until transparent then add the leek. Cook until soft without any colour. Add the dice tomato, the wine, fish stock, bouquet garni, saffron and simmer for 5 minutes. Put in the dice potato and cook for an other 10minutes. Add the crab claws and the fish one after the other starting with the meaty fish like dory and gurnard season and cook for 5 minutes.
Open the mussels in a hot sauce pan with a splash of white wine, cover and steam for 2 minutes.
Put the slices of bread in the bottom of a bowl. Lift the vegetables and the fish onto the bread. Bring liquid back to the boil then add the liquid from the mussels. Check the seasoning, add the cream and the chopped chervil and pour the liquid over the fish, put the mussels around the bread.
Serve with a simple shallot and parsley vinaigrette.