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Marmite dieppoise
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 25
Appears in
Published 1998
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
1 400 ml 12¾ fl oz
Method
- 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.
- Bring the cooking liquid from the mussel
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