Normandy fish stew
This fish stew from northern France, sometimes called Marmite Dieppoise, is a great comfort food meal
Fish stock
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 1 litre
Skip to ingredients
- small knob of butter
- 1 onionroughly chopped
- 1kg white fishheads and bones
- 250ml white wine
- bouquet garniof 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string
Nutrition: per 100ml
- kcal28
- fat0.5glow
- saturates0.3g
- carbs0.9g
- sugars0.8g
- fibre0.1g
- protein1g
- salt0.08g
Method
step 1
Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
