Marmite Dieppoise with a Twist

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sole), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sole), cut into chunks
• 500g (1.1 lb) mixed shellfish (such as mussels, clams, and shrimp) 500g (1.1 lb) mixed shellfish (such as mussels, clams, and shrimp)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• A pinch of saffron threads A pinch of saffron threads
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, and white wine to the pot. Stir in the saffron threads, chili flakes (if using), thyme sprigs, and half of the chopped parsley. Season with salt and pepper.
3. 3.
   Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Add the fish chunks to the pot and gently stir to combine. Cook for another 5 minutes.
5. 5.
   Finally, add the shellfish to the pot and cover with a lid. Cook for an additional 5 minutes or until the shellfish have opened and the fish is cooked through.
6. 6.
   Remove the pot from the heat and discard any unopened shellfish. Sprinkle the remaining chopped parsley over the stew.
7. 7.
   Serve the Marmite Dieppoise hot with crusty bread or over a bed of steamed rice.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew.
• Shellfish — Scrub the shellfish thoroughly under cold water to remove any dirt or sand. Discard any shellfish that are cracked or do not close when tapped.

Tips & Tricks

• For a richer flavor, you can add a splash of cognac or brandy to the stew just before adding the fish.
• Serve the Marmite Dieppoise with a dollop of rouille, a traditional French sauce made with garlic, saffron, and olive oil. It adds a delightful kick of flavor.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Marmite Dieppoise in deep bowls, allowing the guests to savor the aroma and flavors. Accompany it with crusty French bread or baguette slices to soak up the delicious broth.

Presentation advice

Garnish the Marmite Dieppoise with a sprinkle of fresh parsley and a few saffron threads for an elegant touch. Serve it in colorful ceramic bowls to enhance the visual appeal.