Marmite Dieppoise (Classic French Fish Stew)
Marmite Dieppoise is a traditional French seafood stew originating from the port town of Dieppe in Normandy. This refined yet comforting dish features a delicate combination of fresh fish, shellfish, aromatic vegetables, and a creamy cider- or wine-based broth. Unlike heavier stews, Marmite Dieppoise is light, fragrant, and elegant, showcasing the natural flavors of the sea.
Often served with crusty bread or boiled potatoes, this dish is a beautiful example of simple ingredients transformed through careful technique and balance.
Why You’ll Love This Dish
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Classic French coastal recipe
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Light, creamy, and full of seafood flavor
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Perfect for special occasions or family meals
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Flexible with different types of fish
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Elegant but not complicated
Ingredients
Seafood
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1½ pounds (700 g) mixed white fish (cod, haddock, sole, or pollock), cut into chunks
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½ pound (225 g) mussels, cleaned and debearded
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½ pound (225 g) shrimp or prawns, peeled and deveined
Vegetables & Aromatics
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1 tablespoon butter
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1 tablespoon olive oil
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1 leek, thinly sliced
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1 small onion, finely chopped
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1 carrot, thinly sliced
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2 cloves garlic, minced
Broth & Cream
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1 cup dry white wine or dry apple cider
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1½ cups fish stock
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½ cup heavy cream
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1 bay leaf
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1 sprig fresh thyme
Seasoning & Finish
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Salt and white pepper, to taste
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Fresh parsley, chopped
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Lemon juice (optional)
Instructions
Step 1: Prepare the Base
In a large pot or deep saucepan, heat the butter and olive oil over medium heat. Add the leek, onion, and carrot. Cook gently for 8–10 minutes until soft but not browned. Stir in the garlic and cook for another 30 seconds.
Step 2: Add the Liquid
Pour in the white wine (or cider) and allow it to simmer for 2–3 minutes to reduce slightly. Add the fish stock, bay leaf, and thyme. Bring to a gentle simmer.
Step 3: Cook the Seafood
Add the firm white fish pieces first and simmer gently for 3–4 minutes. Add the mussels and cover the pot. Cook until the mussels open, about 3 minutes. Discard any mussels that do not open.
Add the shrimp and cook for another 2 minutes, just until pink and cooked through.
Step 4: Finish with Cream
Lower the heat and gently stir in the cream. Season with salt and white pepper to taste. Do not boil after adding the cream, as this may cause it to separate.
Step 5: Garnish and Serve
Remove the bay leaf and thyme sprig. Sprinkle with fresh parsley and add a small squeeze of lemon juice if desired for brightness.
Serving Suggestions
Marmite Dieppoise is traditionally served with:
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Crusty French bread
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Boiled or steamed potatoes
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A light green salad
Tips for Best Results
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Use the freshest seafood available
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Cut fish into evenly sized pieces
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Keep the stew at a gentle simmer, never a hard boil
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Add cream at the end for a smooth texture
Storage
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Best enjoyed fresh
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Refrigerate leftovers for up to 1 day
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Reheat gently over low heat
A Taste of Coastal France
Marmite Dieppoise reflects the elegance of French coastal cooking—fresh seafood, simple preparation, and balanced flavors. Whether served for a dinner party or a comforting family meal, this classic dish brings the flavors of Normandy straight to your table.