Cotriade-fish soup

Breton fish soup (Cotriade)

Clean the fish, svuotateli and cut them into large chunks. Keep aside from the heads. Cut the "beard" to mussels, brushed the shell and leave them to soak in cold water. Peel and cut the potatoes into thick slices. Peel and finely slice the onions.

Bring to a boil 2 litres of water with the bouquet garni of herbs and fish heads. Simmer for 10 minutes, then pass the hot liquid through a sieve. Cooked In a pan take Brown over high heat in butter onions with potatoes for 5 minutes. Pepper and pour over the cooking liquid just sifted.

Place on bed of potatoes fish pieces and cover while cooking for another 10-15 minutes over medium heat. Meanwhile in another small pot with the lid and without open water mussels, then add them to the rest of the fish and finish cooking.

Whisk the vinegar with oil, salt, pepper and Chervil. Cut the bread, place it on the bottom of the pot to each diner. innaffiatelo with vinegar and emulsified.

Serve the soup pouring its cooking liquid over the bread, then place the potatoes together with pieces of fish and mussels.