Double Delight This weekend Minnie's kitchen has been a hive of activity. I've made two soups: cotriade (a Breton fish soup) and French onion soup. The recipe for the cotriade is by Marie-Pierre Moine and I made it for the family dinner yesterday. It contains potatoes, onions, light fish stock, thyme, parsley, bay leaves, and mixed fish (the spouse bought a mixture of salmon, haddock, smoked haddock and cod). It was quite simple to make but, as usual, took longer than stated in The Soup Book . The onions are softened, then the stock, potatoes and herbs are added. The fish is put in later when the potatoes are almost cooked. While the fish is cooking, you prepare a dressing to spread on thick slices of country bread. The dressing (oil, Dijon mustard, seasoning, vinegar and parsley) is spread on the the bread and placed in the soupbowls. The soup is then ladled on to the bread. The three older members of the family really enjoyed it, with the bigger offspring saying he'd ...