Cotriade Bretonne

Ingredients

• ⅓ 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 ½ 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)

Pepper-vinegar dip:

• ⅓ cup red-wine vinegar
• ½ teaspoon freshly ground black pepper

Croutons:

• 1 baguette, cut into 1/2-inch slices
• 1 tablespoon corn or safflower oil
• Extra olive oil for serving at the table

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    509 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 29 grams protein; 48 milligrams cholesterol; 1164 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

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. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
3. Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
4. Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper. Set aside.
5. Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
6. Serve the soup in large bowls or soup plates with a small warmed plate on the side. 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. Add the croutons to the soup and serve immediately.

• If you do not have herbes de Provence, substitute equal amounts of at least 3 of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary and lavender.

45 minutes