France
Cotriade
A fish stew from Brittany made with oily fish such as herring, sprats, and mackerel, plus potatoes, onions, and garlic, traditionally served over a toasted baguette.
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About this dish
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.