A finely strained fish soup with occasional pieces of fish, made according to an old fisherman's recipe. It has a beautiful reddish-brown color and a harmonious flavor, with a well-balanced blend of spices and fish.

"Cotriade" was the name of the soup that Breton fishermen prepared on board. For this, they selected the finest pieces of the fish they had caught that day.

The name "Cotriade" comes from the Breton word "kaoteriad", which means "The contents of a cooking pot". This soup is a traditional Breton specialty, made exclusively from local fish varieties. Cotriade is to Brittany what bouillabaisse is to the Mediterranean: tradition, identity, and enjoyment. Traditionally, with cotriade - as with bouillabaisse – the soup is first drunk and only then is the fish eaten.

Breton Potato Gratin: If you love the combination of fish and potatoes, you should definitely try a gratin made with them! To make it, slice the potatoes thinly, mix the cotriade with some crème fraîche, grated Gruyère, finely chopped onion, as well as salt and pepper to taste. Now fold the potato slices into the finished mixture, sprinkle some Gruyère over it, and place the whole thing in an ovenproof dish in the oven for 1.5 to 2 hours.

The ideal side dish for your fish, but also delicious with a green salad. For a full meal, you can also add some German bluefin tuna in its own juice to the gratin. Your imagination knows no bounds!