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Fish, Northern, Eastern and Western France

Dieppe style seafood stew with steamed potatoes

Dieppe style seafood stew is a dish of white fish, mussels and shrimp simmered in cider and cream, served with steamed potatoes. It serves 4, takes 50 minutes, has a medium difficulty level and costs about €5.50 per person. The key to success is cooking the mussels separately and straining their liquid into the sauce for pure ocean flavor without any grit.

Tonight, the sea in a pot, white fish, mussels and shrimp simmered in cider and cream just like in Dieppe.

Dieppe style seafood stew with steamed potatoes
Total time
50 min
Difficulty
Medium
Cost per person
€5.50
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish brings the Normandy coast straight to your table. The white fish cooks gently, the mussels add their briny juice and the shrimp go in last to stay tender. Cider and cream bind everything into a rounded, slightly tangy sauce that makes you want to mop up every last drop with bread or a boiled potato.

It works best for a Sunday lunch or a dinner when you have guests, not really a rushed weeknight meal since it takes some organizing between the mussels, the fish and the steamed potatoes. Mon Chou walks you through each step so everything lands at the right moment. Kids used to seafood will likely enjoy it, others might prefer something simpler that night.

The ingredients

4 people

Fish counter

  • White fish fillets (cod, pollock, hake) 600 g
  • Mussels 1 kg
  • Cooked peeled shrimp 200 g

Fruits and vegetables

  • Leeks 2
  • Shallots 3
  • Potatoes 800 g
  • Parsley 0.5 bunch

Pantry

  • Dry hard cider 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Fish, Mollusks, Shellfish, Lactose

The step by step recipe

  1. Wash the mussels, open them in a covered pot over high heat, then strain the liquid and shell them. 8 min

    Discard any that stay open before cooking or closed after.

  2. Soften the sliced leeks and shallots in butter, then add the cider and the mussel liquid. 10 min

    The leeks should stay tender, not browned.

  3. Add the fish cut into chunks and let it poach at a gentle simmer. 8 min

    Add the thickest pieces first.

  4. Meanwhile, steam or boil the peeled potatoes in salted water. 20 min

    Start them before the stew since they take longer.

  5. Add the cream, mussels and shrimp, let it heat through for two minutes, sprinkle with parsley and serve. 3 min

    Don't let the shrimp boil, they'll turn rubbery.

Our tips to get it right

  • Pick firm white fish fillets, they hold their shape better in chunks and won't fall apart in the sauce.
  • Taste your cider before using it, a cider that's too sweet throws off the sauce, always go for a dry hard cider.
  • Serve the stew as soon as it's ready, a cream and seafood sauce that sits around loses its texture and the shrimp toughen up.

The variations

  • Swap the cider for dry white wine for a more classic seafood stew.
  • Add scallops or langoustine tails for a fancier version when you're having guests over.
  • For a quicker version, use frozen pre shelled mussels and fish already cut into chunks from the fish counter.

What to serve it with

  • Crusty bread for mopping up sauce
  • Green salad with a sharp vinaigrette
  • A glass of chilled dry cider

Storage

This stew keeps for 1 day in the fridge in a sealed container, not longer since seafood doesn't hold up well. It doesn't freeze well, the cream and shrimp change texture once thawed. Reheat it gently over low heat without boiling so the shrimp don't turn rubbery.

Questions about this dish

Can I use frozen mussels instead of fresh ones?

Yes, frozen pre shelled mussels work well and save you time. In that case, replace the mussel cooking liquid with a bit of fish stock to keep the sauce's ocean flavor.

What white fish works if I can't find cod?

Pollock, hake or even haddock all work well, the key is choosing a fish with firm flesh. Avoid delicate fish that flakes apart too easily during cooking.

Can I make this seafood stew ahead of time?

You can prepare the leek, shallot and cider base ahead and keep it in the fridge. Add the fish, mussels, shrimp and cream only right before serving to keep their texture intact.

How do I keep grit out of the sauce?

Always strain the mussel cooking liquid through a fine cloth or fine strainer before adding it to the sauce. That one step guarantees a smooth sauce with no grit at all.

How long does it take to make a Dieppe style seafood stew with steamed potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Dieppe style seafood stew with steamed potatoes?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Dieppe style seafood stew with steamed potatoes cost?

About €5.50 per serving, or €22.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, shellfish, lactose. Always check the labels of the products you buy.

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