Marmite dieppoise is a traditional fish stew originating from Dieppe on the Normandy coast. The fish stew is usually made with a combination of scallops, prawns, mussels, salmon or monkfish, mushrooms, heavy cream, shallots, white wine, thyme, bay leaves, and parsley.

The dish is traditionally made in a marmite – a covered earthenware or metal pot. The shallots, thyme, bay leaves, wine, and mussels are brought to a boil and simmered for a few minutes. The unopened mussels are discarded, while those that have opened are set aside to cool.

The cooking liquid is simmered and mixed with prawns and scallops. After a few minutes, the prawns and scallops are removed, and the cooking liquid is used once again for the fish. The fish is poached until firm, and the cooking liquid is strained to remove any traces of sand.

Next, it’s reused to cook the mushrooms until the liquid evaporates. The cream is stirred in and boiled until thick, and the mussels, prawns, scallops, and fish are placed into the pot and cooked until hot. The fish stew is seasoned with salt and pepper and garnished with chopped parsley before serving.