Photograph of the finished Marmite dieppoise

France · Hải sản hầm kem kiểu Dieppe

Marmite dieppoise

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.1 lb
  • Photograph of Green mussels Green mussels 1.1 lb
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Scallops Scallops 8.5 oz
  • Photograph of Leek Leek 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Fresh cream Fresh cream 1 cups
  • Photograph of White wine White wine 1 cups
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Curry powder Curry powder 0.1 oz

Method

  1. 1 Steam the mussels in white wine for 5 minutes until they open, reserving the strained liquid.
  2. 2 Sauté the leeks, onions, and shredded carrots with butter for 8 minutes until softened.
  3. 3 Sprinkle curry powder over the mussels and stir for 1 minute, then add the mussel broth and bring to a boil.
  4. 4 Add the fish fillets and cook for 6 minutes, then add the shrimp and scallops and cook for 3 minutes.
  5. 5 Pour in the fresh cream, heat for 2 minutes but do not let it boil, add the mussels and serve.

With an appliance

  • Microwave 55 min

    Replace step 1: place mussels and white wine in a covered bowl, microwave at 800 W for 3 minutes, then strain the steaming liquid; steps 4–5 continue cooking on the stovetop to prevent the fish, shrimp, and cream from overheating.

Start cooking