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Best Cotriade in New York

“Oily fish, potatoes, onions, garlic, and toasted baguette—a Breton stew stripped to its essentials.”

Cotriade

What the real thing tastes like

Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. Oily fish are typically used, such as herring, sprats, and mackerel. Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used. It is also very prominent in other French regions surrounding Brittany due to its access to the sea. It is known in the UK as Brittany Fish Stew.

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Cotriade is a Breton fish stew built on oily fish—herring, sprats, mackerel—layered with potatoes, onions, and garlic into something deeply savory and warm. Unlike its flashier cousin bouillabaisse, there's no shellfish here; the focus stays on the fish itself, humble and direct. You ladle it over toasted baguette, letting the bread soak up the broth until it softens into the stew. It's traveled beyond Brittany's coast into neighboring French regions wherever the sea made fresh fish accessible.

Order it here when it has

  • no shellfish required
  • uses accessible oily fish
  • traditional bread pairing

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