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Normandy fish stew

Normandy fish stew

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(7 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
This fish stew from northern France, sometimes called Marmite Dieppoise, is a great comfort food meal

Nutrition and extra info

Nutrition:

  • kcal359
  • fat22g
  • saturates13g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein32g
  • salt0.63g
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Ingredients

  • 500g mussels, cleaned and debearded (discard any that don't close when tapped on the sink)

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 300ml cider or white wine

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • large knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 leeks, cleaned and sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 100g baby button mushroom halved
  • 150ml crème fraîche
  • 4 fillets skin-on sustainable white fish (plaice would be perfect)
  • small bunch flat-leaf parsley, chopped

Method

  1. Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.

  2. Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.

  3. If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.

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Comments (9)

catie74's picture

Served this between 3 for a fabulous Good Friday supper. Also served with baguette not potatoes

Vkay44's picture

I made this last night using haddock and it was to die for! Served with crusty bread and seasoned the sauce with a bit of salt and pepper. A winner I will surely make again!

iannkim's picture
4

Enjoyed this recipe immensely. Agree that it suits crusty bread. We toasted some baguette and rubbed it with garlic and that seemed to complement it well. Don't forget to season it though, it does need pepper and just a touch of salt.

valleybaker46's picture
5

Made this last week for everyone and it went down great! fish was really yummy and the sauce was lovely! Deffo will make again :-)

jamesgoodfood's picture
5

Have made this several times for fish loving friends. Try frying a clove or two of garlic with the leeks and mop up the creamy, garlicky wine juices with fresh crusty bread.

susi1_de's picture
5

liked it a lot! perfect for autumn coming up :)

1abi111's picture
5

yummy, used mixed frozen seafood and low fat creme fresh, but still very creamy and comforting.

drywdog's picture

I made this fish stew for a starter for 10 friends who came round for dinner. I served it in the pan on the table and everyone helped themselves, served with crusty bread. Everyone loved it, it was a great success.

debraawright's picture
5

Simple but super recipe.... forget the potatoes though .......serve with chunks of warm bread...delicious!

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