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Recipe · Normandy
Marmite dieppoise
Dieppe-style seafood stew with cider and cream
⏱ 75 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)sole fillet
400 g (14 oz)monkfish fillet- 400 g (14 oz)turbot fillet
500 g (18 oz)mussels
200 g (7 oz)peeled shrimp
3leekswhite parts
2shallots
30 g (1 oz)butter
250 ml (1 cup)dry cider
300 ml (1¼ cups)thick crème fraîche
1egg yolk
1 pinchsaffron
Saltpepper, parsley, chervil
- 400 g (14 oz) sole fillet
- 400 g (14 oz) monkfish fillet
- 400 g (14 oz) turbot fillet
- 500 g (18 oz) mussels
- 200 g (7 oz) peeled shrimp
- 3 leeks white parts
- 2 shallots
- 30 g (1 oz) butter
- 250 ml (1 cup) dry cider
- 300 ml (1¼ cups) thick crème fraîche
- 1 egg yolk
- 1 pinch saffron
- Salt pepper, parsley, chervil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steam the mussels open in a dry saucepan and strain the juices.
- Slice the leeks and shallots and sweat them in butter.
- Add the strained mussel juices and the cider, and bring to a simmer.
- Cut the fish into chunks and poach for 4 to 6 minutes, depending on thickness.
- Lift out gently and keep warm with the shelled mussels and the shrimp.
- Reduce the broth by half, then add the cream and saffron.
- Off the heat, thicken with the egg yolk.
- Divide the fish and seafood among shallow bowls.
- Spoon the sauce over, scatter with chopped herbs and serve at once.
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