Normandy fish stew

Normandy fish stew

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
359
protein
32g
carbs
5g
fat
22g
saturates
13g
fibre
1g
sugar
4g
salt
0.63g

Ingredients

  • 500g mussels, cleaned and debearded (discard any that don't close when tapped on the sink)
  • 300ml cider or white wine
  • large knob of butter
  • 2 leeks, cleaned and sliced
  • 100g baby button mushrooms halved
  • 150ml crème fraîche
  • 4 fillets skin-on sustainable white fish (plaice would be perfect)
  • small bunch flat-leaf parsley, chopped

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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.

Recipe from Good Food magazine, February 2010

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Comments

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iannkim's picture
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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
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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
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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
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liked it a lot! perfect for autumn coming up :)

1abi111's picture
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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
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Simple but super recipe.... forget the potatoes though .......serve with chunks of warm bread...delicious!

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