Normandy-style fish stew with sole, shellfish, and white-wine sauce (Marmite aux fruits de mer - Marmite Dieppoise - Chaudrée Normande) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • sole
  • bay leaves
  • carrots
  • ground cayenne pepper
  • celery
  • heavy cream
  • fish bones and trimmings
  • halibut
  • leeks
  • whole lobsters
  • mussels
  • parsley
  • thyme
  • scallops
  • shrimp
  • dry white wine
  • egg yolks
  • EYB Comments

    See recipe for variations and fish options.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations and fish options.

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