Cotriade is a fish soup from maritime Brittany, similar to chowder. There are several variants in the region, but the common point is always a base made from a mixture of fresh fish, such as hake, red mullet, mackerel or sardines. Potatoes, onions and vinaigrette are added to this! The latter ingredient may seem surprising, but this dish used to be made with herbs from the shore and sea water. To reduce the saltiness, it was necessary to add the vinaigrette.
In the old days, fishermen made cotriade on their boats or in the docks, using fish they hadn't managed to sell. This is why this smooth soup can include various types of fish. It is generally served with garlic croutons to make a complete dish.
The longer the list of fish, the more sophisticated a cotriade is considered to be! However, to ensure success, it's important to cook each type of fish for the right amount of time, adding each one as you go along.