Marmite dieppoise

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 803.46 kcal


Calories: 803.46 kcalCarbohydrates: 15 gProtein: 88.47 gFat: 35.43 gSaturated Fat: 18.54 gCholesterol: 462.51 mgSodium: 900.69 mgFiber: 1.01 gVitamin A: 63.287 IUCalcium: 235.11 mgIron: 10.47 mg


  • 1 large shallot chopped
  • 1-1/2 cups white wine
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1 lb. fresh mussels cleaned
  • 12 large shrimp about 12 oz., peeled
  • 12 scallops fresh or frozen (about 12 oz.), patted dry
  • 8 oz. monkfish or salmon cut into 1/2-inch cubes
  • 8 oz. button mushrooms sliced
  • 1-1/4 cups heavy cream
  • 2/3 cup chopped fresh flat-leaf parsley


  • In a large flameproof casserole or stockpot with a lid, place the shallot, white wine, thyme, bay leaf and mussels. Bring to a boil over high heat. Reduce the heat and simmer, covered, for about 2 - 3 minutes, stirring gently once or twice. Discard any unopened mussels. Remove the mussels and set aside to cool, saving the cooking liquid.
  • Bring the cooking liquid from the mussels to a simmer and add the shrimp, stir, then add the scallops. Cover and cook gently for 2 - 3 minutes, or until firm. Remove from the cooking liquid and set aside.
  • Bring the cooking liquid back to a simmer and repeat with the fish, poaching for 5 minutes, or until firm. Test the fish by breaking a piece in half to see that it is cooked through.
  • Remove the mussels from their shells and discard the shells.
  • Strain the cooking liquid through cheesecloth or a fine sieve to remove any sand.
  • Place in a saucepan and bring to a boil. Add the mushrooms and cook until all the liquid has evaporated.
  • Stir in the cream and boil for about 5 minutes, or until it is thick enough to coat the back of a spoon, then add the mussels, shrimp, scallops and fish and simmer until hot.
  • Season with salt and freshly ground black pepper and gently stir in the parsley before serving.
Keyword casserole, sieve
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