Technical Stages :

• Clean up the fish and cut it in slices or in fillets.
• Keep the rubbish (heads, bones, etc..) aside. Put the fish meat in the fridge.
• In a large pot, sweat the minced onions in butter, then add the leek, tomatoes, celery and bouquet garni.Put the fish rubbish in a net and drop it in the pot (you actually wrap the bones so that they'll be removed more easily when you are finished).
• Moisten with 5 litres water. Season with salt and pepper. Bring to a boiling point and cook for 30 minutes. Skim frequently. Remove then the rubbish net. Add the whole carrots and turnips to the brothm and 15 minutes later the potatoes.
• After 15 minutes, add the seafood.
• Cook for about a dozen minutes.
• Remove the fish, shells, crustaceans and vegetables and keep them warm.
• Pass the broth through a chinois or thin sieve and season with cayenne pepper and saffron.
• Serve the cotriade hot, on slices of garlic bread with the seafood and vegetable.