I’m going to come clean with you—I used to think that I wasn’t a fan of French cuisine. I thought it was all stuffy, prescriptive chefs, multi-day preparations for beef bourguignon or coq au vin (not to mention impossibly complicated recipes that involve medieval torture devices) and heavy, overwrought sauces. In other words, I was wrong.
While those dishes are out there (and, if I’m being honest, delicious), the larger French culinary tradition has nothing to do with gleaming white aprons and starched, silly hats. Cotriade, the simple, unfussy fish stew from Brittany, is a great example. It comes together in under an hour and is easily changed to suit the tastes of the chef.
Like tomatoes? Toss some in. Want a stronger fish flavor? Add mackerel or salmon. Hate fennel? Take it out—nobody’s stopping you. Want to permanently scar your fiancé with a “traditional” presentation that leaves the fish on the bone? Go for it, but in the interest of full disclosure; it might be some time before you’re allowed to cook again.
Latest posts by Cory Newbiggin (see all)
- A Tax-Relief Cocktail Recipe: Slush Fun(d) Blender Negronis - April 15, 2016
- How (and Why) to Make Candied Lemon Peels - March 9, 2016
- Cotriade: An Easy Breton Fish Stew - February 26, 2016