Cotriade ( Brittany-Style Fish Stew )
6 cups water
6 cups clam juice, or homemade fish stock, if available
2 cups white wine
2 onions, peeled and chopped
2 leeks, well rinsed and chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley, divided
1 teaspoon dried thyme
1 bay leaf
1 teaspoon whole black peppercorns
1 pound cod fillets, cut into 1-inch cubes
1 pound shark steaks, cut into 1-inch cubes
1 pound perch fillets, cut into 1-inch cubes
1 1/2 pounds potatoes, scrubbed and diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon saffron threads, crushed
1/4 teaspoon salt
In a large pot, add water, clam juice (or fish stock), white wine, onion, leek, celery, garlic and half the parsley. Tie the bay leaf and peppercorns in cheesecloth and place in pot. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes. Add potatoes to pot and return to a boil. Reduce heat and cook until potatoes are tender, about 12 minutes. Add cod, shark, perch, salt, pepper and saffron. Simmer until fish is opaque and flakes easily with a fork, about 10 minutes. Remove bag with bay leaf and peppercorns. Garnish with remaining parsley and serve immediately. Serving Size: 10