Marmite dieppoise
Channel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.
What makes it marmite dieppoise
- Several kinds of fish and shellfish, scallops among them.
- Leeks, mushrooms, and white wine or cider.
- Cream stirred in at the end, no tomato or saffron.
Where it comes from
It's Dieppe's fish pot, made with what came in on the boats: flatfish like sole, turbot or brill, scallops, which the port lands in great numbers in season, and mussels and prawns.
Unlike the southern fish stews it has no tomato, saffron or oil: the broth is buttery, sweet with leeks and rich with cream, which marks it as Norman.
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Start your own marmite dieppoiseNo one here has made marmite dieppoise yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.No one here has made it yetNormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.No one here has made it yet