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Dieppe-style fish stew: photo of the dish
Illustrative photo: david.nikonvscanon — CC BY 2.0, Wikimedia Commons
Fish & seafood

Dieppe-style fish stew

White fish, mussels, shrimp and scallops simmered in cider and cream with leeks and mushrooms.

  • 1 h
  • 6 servings
  • Medium
  • Pricier
  • Norman

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

471 kcal per serving

Protein
50.3 g
Carbohydrates
10.7 g
of which sugars
5.8 g
Fat
22.2 g
of which saturated fat
13.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Steam the mussels open in a little cider, shell them and strain the liquid.
  2. Soften the leeks and shallot in butter, add the mushrooms, the rest of the cider and the mussel liquid; simmer for 10 min.
  3. Add the cream, then the fish in large pieces; simmer gently for 6 min.
  4. Add the scallops and shrimp for 2 min, then the mussels; sprinkle with parsley and serve in shallow bowls.

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Original Ecomely recipe.