Boutine

Boutine is a traditional French dish originating from the Normandy region, particularly associated with the coastal areas around the Bay of the Mont-Saint-Michel. The term "boutine" refers to a type of fish stew or chowder, typically made with local seafood such as cod, haddock, or other white fish. The dish is known for its creamy texture, often achieved through the use of potatoes, onions, and a rich broth, sometimes thickened with milk or cream.

The preparation of boutine traditionally involves simmering fish in a flavorful broth made from fish stock, onions, garlic, and herbs like thyme or parsley. Potatoes are often added to the stew to create a thick, hearty consistency. The dish is often served with crusty bread to soak up the broth, making it a comforting and filling meal. While boutine is most commonly associated with Normandy, variations of the dish can be found in other coastal regions of France, where similar seafood stews are prepared using locally available ingredients.

Boutine reflects the culinary traditions of Normandy, where seafood plays a central role in the local diet. The dish is often enjoyed in rustic seafood restaurants or home kitchens, particularly during colder months when hearty stews are favored. Its simplicity and reliance on fresh, seasonal ingredients make it a beloved part of French coastal cuisine. Over time, boutine has also gained recognition beyond Normandy, appearing in regional menus and seafood-focused restaurants across France.