Marmite Dieppoise
on Thursday, 23 April 2015.
Posted in Normandy, French Friday
Ingredients
- 1 onion, chopped
- 1 leek, chopped
- 2 tomatoes, peeled
- 3 tablespoons olive oil
- 500ml/ 1 3/4 pints water
- 40 grams/ 1 1/2 oz butter
- 2 tablespoons creme fraiche
- 30 grams/ 1 oz plain flour
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon fresh chopped fennel
- Large pinch of salt
- Teaspoon of fresh chopped parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon mild curry powder
- 4 fillets of burbot or any cod like white fish can be used instead.
- 4 fillets of turbot or any cod like white fish can be used instead
- 8 king prawns green plus few extra with shell on to decorate
- 4 large scallops
- 4 fillets of sole
- 1 kg of mussels
- A few cooked shell on prawns to decorate
Method
- Put the chopped onions and leeks in a pan with the olive oil, add the cayenne pepper , tomatoes and then sautee until soft.
- Add the water, salt, then the fish, prawns followed by the scallops and finally the sole fillets.
- In another pan, gently melt the butter and add the flour to make a roux. Add the juices form the cooked fish and the Moules Mariniere, little by little, stirring constantly. Let simmer over a gentle heat for 5 minutes.
- Finally add the crème fraiche, the fennel, the parsley, the curry powder, a little more cayenne and a pinch more salt. Simmer for another minute.
- Ask your fishmonger to shell scallops Place the cooked fish fillets, prawns and scallops in a large dish and pour the sauce over the top. (You can also serve this in separate smaller bowls)
- Place the warm cooked shell on prawns and mussels on as decoration and sprinkle the paprika on top.
- Serve with fresh new potatoes, and crusty French bread.
Serves 4 to 6 people.