Cotriade Recipe

• 3 Pounds assorted fish, cut up
• 4 Slices bacon cut short strips
• 2 Fish heads, tie in
• 2 Bay leaves
• 2 Sprigs fresh thyme or 1/4 tsp dried
• 1 tsp White pepper, ground
• 3 Onions, finely chopped
• 1 Big potato peeled and sliced thin
• 1-1/2 quarts Water
• 2 tsp Salt
• Croutons

• Place bacon in 3-quart pan on medium flame and cook for about 3 minutes.
• Add onions and cook for 5 minutes or till onions are tender, stirring occasionally.
• Combine water, fish heads, thyme, bay leaves, salt and pepper with it.
• Raise the flame to high and bring it to a boil and cook for about 20 minutes.
• Remove the fish heads from broth and decrease the flame to medium.
• Add potato and cook for about 5 minutes.
• Add assorted fish to it and cook for 5 minutes longer or till fish is done.
• Remove the bay leaves and pour into soup tureen.
• Serve cotriade with croutons on side.