Le Cordon Bleu

Marmite dieppoise

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 25

Appears in
Regional French: Le Cordon Bleu Home Collection
Regional French

By Le Cordon Bleu

Published 1998

  • About

A marmite is a covered metal or earthenware pot traditionally used for making soups and stews. This fish soup comes from Dieppe on the Normandy coast, which is renowned for its excellent fishing Dieppoise dishes often include mussels, prawns and mushrooms.

Ingredients

  • 1 large French shallot, chopped
  • 400 ml (12¾ fl oz) white wine

Method

  1. In a large flameproof pot with a lid, place the shallot, wine, thyme, bay leaf and mussels. Bring to the boil over high heat. Reduce the heat and simmer, covered, for about 2–3 minutes, tossing through gently once or twice. Discard any unopened mussels. Remove the mussels and set aside to cool, saving the cooking liquid.
  2. Bring the cooking liquid from the mussel