Marmite Dieppoise Information

The Upper Normandy fish stew is called Marmite Dieppoise to recall the city of Dieppe, where this traditional dish was first cooked. Fish food is definitely a gem of the Upper Normandy gastronomy, competing with the Mediterranean equivalent from Provence Alpes Cote d'Azur, the well-known Bouillabaisse.

According to the Norman legends, the Marmite Dieppoise was originally created in the 1960s, in an authentic tavern for mariners and sailors set close to the quays in Dieppe. Mrs. Maurice, the owner, had named this restaurant "La Marmite Dieppoise", and she was renowned in the region for her A la Dieppoise (Dieppe-style) fish dishes, combining flavourful seafood with fresh fishes.

Part of Upper Normandy's convivial gastronomy, this traditional casserole used to be prepared with the leftovers of the catch or using the varieties of seafood that were easily delivered, such as shrimps and mussels.

In that sense, in France, Marmite Dieppoise rivals the well-known Mediterranean Bouillabaisse - fish stew from Marseille - but the Upper Normandy's speciality makes the difference with its spices - cayenne pepper, paprika or curry - and regional, refined butter and cream.

Respecting the tradition, the Marmite Dieppoise recipe is based on local fish and seafood of superior quality. Turbot, sole, red mullet, complemented with fresh celery, parsley, leek, onions and spices, are the mainstays of the fish stew whilst mussels are cooked in a separate pot.

The final steps consist in arranging fishes and shellfishes at the bottom of the marmite, adding some "creme fraiche" to the fish stock before pouring it above the fishes. A few mussels eventually top the casserole - a real pleasure for both the eyes and palate!

If you want to read more about it, you can have more information about Upper Normandy Gastronomy.

Marmite Dieppoise Recipe

Marmite Dieppoise Ingredients

1 onion, chopped
1 leek, chopped
2 tomatoes, peeled
3 tablespoons olive oil
1 litre/ 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 (Ling or Pollock or any cod like white fish can be used instead. See left hand fact file)
4 fillets of turbot
4 Dublin Bay prawns (also known as langoustines)
4 large scallops
4 fillets of sole
1 litre of mussels
A few cooked shell on prawns to decorate

Marmite Dieppoise Cooking Method

Put the chopped onions and leeks in a pan with the olive oil, add the tomatoes and then sautee until soft.

Add the water, salt and Cayenne pepper, then the fish; burbot and turbot first, then the Dublin Bay 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 rminute.

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.

Ideally eaten with a good Sancerre or Normandy cider.

Serves 4 to 6 people.