INGREDIENTS| La Marmite Dieppoise Facts | LA MARMITE DIEPPOISE is a fish dish invented in the 1960's by the lady who owned the Restaurant of the same name.
When she retired, she sold the restaurant to her head chef and gave him the rights to her recipe, although not the secret of the ingredients. However, he had watched carefully over the years and knew exactly what wen into it! BURBOT is a freshwater fish which is related to the cod. It is included in the authentic dish, however, it became extinct in the UK in the 1970's. It is still widespread in Europe and other parts of the world. It's tough skin was even once used in the windows of Siberia as a substitute for glass!
You can use a similar white fish such as Ling or marine caught Pollock instead. |
 | | Fresh ingredients are important |
1 onion, chopped
1 leek, chopped
2 tomatoes, peeled
3 tablespoons olive oil
1 litre/ 1 ¾ pints water
40 grams/ 1 ½ oz butter
2 tablespoons crème fraiche
30 grams/ 1 oz plain flour
½ teaspoon of cayenne pepper
½ teaspoon fresh chopped fennel
Large pinch of salt
Teaspoon of fresh chopped parsley
½ teaspoon paprika
½ teaspoon mild curry powder 4 fillets of burbot (Ling or Pollock or any “cod” like white fish can be used instead. See left hand fact file)
4 fillets of turbot
4 Dublin Bay prawns (also known as langoustines)
4 large scallops
4 fillets of sole
1 litre of mussels (already cooked in the Mariniere style*)
A few cooked shell on prawns to decorate
________________________________________________________________________ * To cook the Mussels “Mariniere” style:1 litre/ 1 ½ - 2 pints fresh mussels
115g/4 oz unsalted butter
1 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped 200 ml/ 7 fl oz dry white wine
1 bay leaf
large handful fresh flat leaf parsley, chopped
Method
Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are soft and translucent.  | | Dieppe is famous for its fresh fish |
Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the parsley and remaining butter and bring to the boil. Pour the mixture over the mussels.
________________________________________________________________________ LA MARMITE DIEPPOISE METHOD | | Grown your own! |
Put the chopped onions and leeks in a pan with the olive oil, add the tomatoes and then sautee until soft. Add the water, salt and Cayenne pepper, then the fish; burbot and turbot first, then the Dublin Bay prawns, followed by the scallops and finally the sole fillets. In another pan, gently melt the butter and add the flour to make a roux. Add the juices form the cooked fish and the Moules Mariniere, little by little, stirring constantly. Let simmer over a gentle heat for 5 minutes.
Finally add the crème fraiche, the fennel, the parsley, the curry powder, a little more cayenne and a pinch more salt. Simmer for another rminute.  | | Ask your fishmonger to shell scallops |
Place the cooked fish fillets, prawns and scallops in a large dish and pour the sauce over the top. (You can also serve this in separate smaller bowls) Place the warm cooked shell on prawns and mussels on as decoration and sprinkle the paprika on top. Serve with fresh new potatoes, and crusty French bread. Ideally eaten with a good Sancerre or Normandy cider. Serves 4 to 6 people. | 
