The Soup Godaille Lorientaise – Brittany

The soup ‘Godaille’ comes from the area around Lorient. It is similar to the well-known ‘cotriade’ (fish stew), but it is always served as an entrée. Originally, it was a rustic soup prepared by fishermen with the fish they could not sell (because too small or damaged by the nets).

Note: the following recipe is a little bit luxurious version! You don’t necessarily have to use wine, you can also cook the soup with just water. It is not necessary to bind the soup with the roux, but you will have to cook the potatoes.

Rinse the fish, dry it and cut it into pieces. Heat butter (1) and sauté onion until translucent. Add the other vegetables and kitchen herbs and continue to steam for a few minutes, then add the fish. Briefly toss in it, season with salt, season with pepper, extinguish with wine and water. Add the remaining ingredients and cook with the lid closed for about 50 to 60 minutes. Then strain the clear soup, mash well.

In the meantime, heat the butter (2) and sauté the shallots in it until translucent. Add the flour and sweat it through. Extinguish with the strained fish stock and simmer on low heat for another 10 to 15 minutes. Season to taste and add a little bit of lemon juice.

Meanwhile, toast the bread slices and rub them with garlic. Put the bread slices into the soup bowl or directly onto the soup plates.

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