Normandy fish stew - La Marmite Dieppoise
Lemon & Soul - Cookery School
Lemon & Soul - Cookery School
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Ingredients

  • 250 g live mussels, prepared
  • 100 ml white wine
  • 1 shallot
  • 1 garlic clove
  • 2 tbs oil
  • 1 onion
  • 1 leek
  • 1 celery stick
  • 1-2 tomatoes
  • 1 tsp cayenne pepper
  • 1 tsp red paprika 150ml cider 300g mixture of firm fish fillets (gurnard, cod, coley, mullet monkfish), diced into 6cm 6-8 langoustines, prawns or scallops 3tbs double cream handful of tarragon, finely chopped salt and pepper to taste

Instructions

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