This fish stew, marmite Dieppoise, is a superb Normandy classic and is relatively easy to make.






Skill level

Average: 4.3 (16 votes)


  • 16 mussels, cleaned 
  • 30 ml dry white wine 
  • 50 g butter 
  • 1 leek, finely sliced 
  • ½ onion, finely chopped 
  • 1 celery stalk, diced 
  • 50 ml dry apple cider
  • 600 g firm fish fillets, e.g. monkfish, flathead 
  • 8-12 prawns, shelled, deveined 
  • 12 scallops 
  • 100 ml cream 
  • salt and freshly ground black pepper 
  • 12  chervil sprigs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place 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 leek, 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.