Recipe: Normandy fish stew

By DAILY MAIL RECIPE
Updated:

This fish stew from northern フラン, いつかs called Marmite Dieppoise, is a 広大な／多数の／重要な 慰安 food meal. A marmite in French is a stewpot, or its contents.

Marmite Dieppoise: This Normandy fish stew is a g reat comfort food

Marmite Dieppoise: This Normandy fish stew is a 広大な／多数の／重要な 慰安 food

SERVES 4

INGREDIENTS

  • 500g/1lb 2oz mussels, cleaned and de-bearded (discard any that don't の近くに when tapped on the 沈む)
  • 300ml/ 1/2pt cider or white ワイン
  • Large knob of butter
  • 2 leeks, cleaned and sliced
  • 100g/4oz baby button mushrooms, halved
  • 150ml/ 1/4pt cr?me fraiche
  • 4 fillets 肌-on white fish (plaice would be perfect)
  • Small bunch flat-leaf parsley, chopped

METHOD

Place mussels and cider or ワイン in a wide, shallow pan. Cover and place on a high heat for 3-4 minutes, shaking pan a few times until the mussels have opened.

Tip into a colander over a bowl to catch juices, discarding any that 港／避難所't opened.

Place pan 支援する on the heat with large knob of butter. Sizzle leeks for 8 minutes until soft, then 追加する mushrooms.

追加する mussel cooking liquid and cr?me fraiche and 泡 負かす／撃墜する for 5 minutes to 減ずる by half.

Turn 負かす／撃墜する the heat and 追加する the fish. Cover and gently poach for 10 minutes until cooked, then carefully 解除する out.

動かす through the mussels and parsley and heat through. If you want, place the fish 支援する in the pan to serve from the （米）棚上げする／（英）提議する or place a piece of fish in each serving bowl and spoon everything else around it.

Delicious served with boiled waxy potatoes.

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