Dish

Marmite dieppoise

Fish and seafood stew

Marmite dieppoise is a rich and flavorful stew that combines a variety of seafood, such as mussels, clams, and shrimp, with vegetables and a tomato-based broth. The dish is typically seasoned with garlic, thyme, and other herbs, and is served with crusty bread for dipping. This dish is a great source of protein and is perfect for a cozy dinner on a cold night.

European cuisine› Western European cuisine› French cuisine

Seafood› Fish Dish

Origins and history

Marmite dieppoise originated in the coastal town of Dieppe in Normandy, France. The dish was traditionally made by fishermen using the catch of the day, and has since become a popular dish throughout France and beyond.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Marmite dieppoise, with different regions and chefs having their own unique recipes. Some variations include using different types of seafood, adding cream to the broth, or using different herbs and spices.

Presentation and garnishing

Marmite dieppoise is traditionally served in a large pot or bowl, with the seafood and vegetables arranged in an attractive pattern. The dish can be garnished with fresh herbs, such as parsley or chives, for added color and flavor.

Tips & Tricks

To ensure that the seafood stays tender and flavorful, be sure not to overcook it. The mussels and clams should be cooked just until they open, and the shrimp should be cooked until pink and opaque.

Side-dishes

Marmite dieppoise is typically served with a side of crusty bread for dipping in the flavorful broth. It can also be served with a simple green salad or roasted vegetables to balance out the richness of the stew.

Drink pairings

Marmite dieppoise pairs well with a dry white wine, such as Chardonnay or Sauvignon Blanc. It can also be enjoyed with a cold beer or a glass of sparkling water.