Marmite Dieppoise - Nest in Normandy Dieppe

Marmitte Dieppoise  

Ingredients: Yields 6 servings

From the fishmonger’s:
500 g mussels
16 large prawns (uncooked)
4 salmon steaks
4 large scallops (shelled and cleaned)
4  fillets of sole
4  monkfish slices

From the fresh produce market:
1 leek
1 bouquet garni
2 shallots
2 tomatoes

From the grocery store:
25 cl cider or dry white wine

From the cheesemarket:
2 egg yolks
25 cl crème fraiche
50 g butter

From your larder:
2 tbsp. olive oil
2 tsp. fish fumet powder
1 tsp. flour
1 pinch of curry powder
salt,  cayenne pepper

  • Clean the mussels, shell the prawns, leaving the tail on.
  • Peel and chop the tomatoes; chop the peeled shallots and the cleaned leek.  Saute the shallots and the leek in the oil for a few minutes until soft. Add the tomatoes, the fumet powder, the bouquet garni; add the wine (or cider) and 75 cl water. Salt, bring to the boil and simmer for 10 minutes.  Let the fumet cool.
  • In the meantime, open the mussels by heating them over a high heat. Remove the shells and filter the juices from the mussels, setting them aside.
  • Place the various fish in the cooled fumet. Turn up the heat. When the first bubbles appear, turn down the heat. Simmer the fish for 5 minutes, add the prawns and continue to cook for 4 minutes. Add the scallops and leave on the heat for another minute. Remove the fish and seafood using a skimmer and keep warm.
  • Melt the butter in a skillet, add the flour and after 1 minute add the mussel juices and the fumet. Simmer for a few moments, then add the cream.
  • Stir over a low heat until the sauce thickens. Remove from the heat, add the egg yolks you’ve mixed with 2 tbsp. of this sauce beforehand. Sprinkle with cayenne pepper, curry powder and, if needs be, salt.  Add the fish and seafood to the sauce and serve piping hot.

Tip: You can replace the wine/cider with the equivalent volume of fish stock.