Marmite Dieppoise

Name: Marmite Dieppoise (Fish Stew in a Creamy Sauce)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 2 lb (1 kg) mixed red and grey mullet, heads removed and gutted, red mullet livers reserved; 2 lb (1 kg) mixed red and grey mullet, heads removed and gutted, red mullet livers reserved; 1 × 12 oz (350 g) sole, head removed and gutted; 1 leek, chopped; 2 shallots, finely chopped; 2 1b (1 kg) mussels, steamed open, removed from shells (keep a few whole and reserve the juices); 2 tablespoons flour; Juice of ½ lemon; 10 fl oz (300 ml) double cream; 2 egg yolks; 3 fl oz (75 ml) Calvados; Croutons; 8 oz (250 g) peeled prawns; A few whole prawns; 2 lb (1 kg) mixed red and grey mullet, heads removed and gutted, red mullet livers reserved; 7 oz (200 g) whiting, finely chopped; 2 carrots, chopped; 1 onion stuck with a clove; 1 onion stuck with a clove; 2 cloves garlic; 1 bouquet garni; 2 pints (1 litre) cider; 15 fl oz (450 ml) dry white wine (Muscadet or Gros Plant); 15 fl oz (450 ml) dry white wine (Muscadet or Gros Plant); 15 fl oz (450 ml) dry white wine (Muscadet or Gros Plant); Salt and pepper; Salt and pepper; Pinch of cayenne; 2 oz (50 g) butter; 7 oz (200 g) mushrooms, finely chopped

Fish Stew in a Creamy Sauce

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 × 12 oz (350 g) sole, head removed and gutted
2 lb (1

Europe
France
Fish course
Pescatarian
Normandy
Mediterranean

Method

To Make the Stock

Put all the fish heads, the chopped whiting, the carrots, onion, garlic and the bouquet garni in a large saucepan. Cover with a mixture of cider and wine. Add salt and pepper and cayenne. Simmer for 20 minutes. Carefully strain and press out all the juice.

To Make the Sauce

In another saucepan melt the butter. Add half th