COTRIADE BRETONNE
Provided by Jacques Pepin
Categories dinner, one pot, soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 15
Steps:
- Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
- Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
- Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
- Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper. Set aside.
- Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
- Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1166 milligrams, Sugar 6 grams, TransFat 0 grams
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