Marmite Dieppoise

Published: November 20, 2025 by Taste of France Editors 991

Tasty and comforting, this classic seafood stew comes from the Normandy port town of Dieppe – France’s scallop capital – and takes its name from the restaurant (still open today!) where it was invented

Marmite Dieppoise

500 g mussels
16 large prawns
4 salmon fillets
4 cleaned scallops
4 sole fillets
4 monkfish slices
1 leek white
1 bouquet garni (bay leaf, thyme, parsley)
2 shallots
2 tomatoes
2 tbsp olive oil
4 tsp dried fish stock
1 tbsp flour
250 ml dry white wine
2 egg yolks
25 cl of crème fraîche
50 g butter
1 pinch curry powder
Salt and pepper

Clean the mussels; peel the prawns, leaving the tails on.
Peel and crush the tomatoes; finely chop the peeled shallots and cleaned leek. Steam the shallots and leeks in the olive oil for a few minutes.
Add the tomatoes, dehydrated stock and bouquet garni; add the white wine (or cider) and 750 ml water. Season with salt, bring to the boil and cook for 10 minutes. Leave the stock to cool.
Meanwhile, open the mussels over a high heat. Remove the shells and filter out the juice, which you must keep.
Place the fish in the warmed stock and heat- as soon as it begins to simmer, lower the heat. Cook for 5 minutes, then add the prawns and continue cooking for a further 4 minutes. Add the scallops and leave on the heat for a further 1 min. Remove the fish and seafood with a skimmer and keep warm.
Melt the butter in a frying pan, pour in the flour and after 1 minute, add the mussel juice and stock. Leave to simmer for a few moments, then add the cream.
Stir over a low heat until the sauce is smooth and, off the heat, add the egg yolks, previously mixed with 2 spoonfuls of the sauce. Sprinkle with pepper, curry powder and salt if required.
Return the seafood and fish to the sauce and serve piping hot.

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