Fish stew from Dieppe recipe (marmite Dieppoise)
- Cuisine: French
- Serves 4
This fish stew is a superb Normandy classic and is relatively easy to make.
Ingredients16 mussels, cleaned
30ml dry white wine
1 leek, finely sliced
½ onion, finely chopped
1 stick of celery, diced
50ml dry apple cider
600g firm fish fillets, e.g. monkfish, flathead
8-12 prawns, shelled, deveined
Salt and freshly ground black pepper
12 sprigs of chervil
PreparationPlace the cleaned mussels in a pan with the dry white wine, cover with a lid and bring to the boil. The mussels will open after a few minutes. Shake the mussels around and when they are all open, strain the liquid into a bowl. Remove the mussels from the shells and place in the mussel juice.
Heat the butter in a wide pan over medium heat and cook the leeks, onion and celery for a few minutes until soft. Add the apple cider and bring to the boil. Place the fish fillets, prawns and scallops on top and add the mussel juice. Cover with baking paper and simmer for a few minutes until the fish is just cooked.
Lift the cooked fish and seafood onto warm plates or a warm dish.
Add the cream to the pan and bring to the boil, cooking until the sauce is thickish. Season with salt and pepper and stir in the mussels, reheating for a few seconds.
Garnish the fish and seafood with the sauce and mussels, top with sprigs of chervil and serve.
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