Marmite Dieppoise

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

1. Put the chopped onions and leeks in a pan with the olive oil, add the cayenne pepper , tomatoes and then sautee until soft.
2. Add the water, salt, then the fish,  prawns  followed by the scallops and finally the sole fillets.
3. 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.
4. 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.
5. 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)
6. Place the warm cooked shell on prawns and mussels on as decoration and sprinkle the paprika on top.
7. Serve with fresh new potatoes, and crusty French bread.

Serves 4 to 6 people.