Share this delicious cotriade – a fish stew specialty popular in the French province of Brittany. This light, healthy and zesty soup takes the very best ingredients and turns them into your new favourite dish in no time.
- pinch saffron threads
- 1 Tbsp boiling water
- 1 Tbsp extra virgin olive oil
- 1 leek, thinly sliced
- 2 celery sticks, sliced
- 8 cloves garlic, crushed
- ½ bunch thyme
- 4 bay leaves
- freshly ground black pepper
- 1 litre water
- 500 ml salt-reduced chicken stock
- 400 g orange sweet potato, peeled, finely diced
- 1 swede, finely chopped
- 200 g mussels, cleaned
- 400 g white fish fillets, diced
- 300 g small squid, cleaned, sliced
- 1 bunch flat-leaf parsley, finely chopped
- lemon wedges to serve
- Mix saffron threads and water in a heatproof bowl and set aside.
- Heat the oil in a large saucepan over medium heat. Add the leek, celery, garlic, thyme and bay leaves. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Season with pepper.
- Add the water, stock, saffron mixture, sweet potato and swede to the pan. Bring to a simmer over medium heat. Simmer gently for 15 minutes or until the sweet potato and swede are tender. Add mussels, fish and squid. Cover and reduce heat to low. Cook, covered, for 10 minutes or until mussels have opened. Stir in parsley.
- Serve the soup with lemon wedges and salad leaves on the side.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.9 g|
|Total carbohydrates||30.5 g|
|- Sugars||10.9 g|
|Dietary fibre||6.8 g|