What French fish stew from Brittany is different from bouillabaisse? Cotriade is the answer.
Cotriade, called kaoteriad in Breton, is a traditional fish stew from Brittany, especially associated with Morbihan. It is made with a mixture of local fish, along with potatoes, onions and garlic. Depending on the recipe and the catch available, the fish may include herring, sprats, mackerel or other species.
The dish began as practical coastal cooking. Breton fishing families used assorted fish that were not especially valuable or had not sold at market, turning them into a nourishing meal in a single pot. The name comes from the Breton word kaoteriad, meaning the contents of a cooking pot.
Cotriade is often compared with bouillabaisse because both are regional French fish stews, but they are not the same dish. Bouillabaisse is associated with Marseille, while cotriade belongs to Brittany and traditionally emphasizes fish and potatoes. It is commonly served with toasted bread, and some versions present the broth separately from the cooked fish and potatoes.