An essential specialty in Normandy, the Dieppe pot is a variant of matelote, the Norman equivalent of Provençal bouillabaisse. To facilitate the recipe, the Dieppe Thermomix pot takes advantage of the strengths of the food processor, and that’s good: slightly revisited, the fish and seafood soup is easier to prepare, but still tasty to taste.
INGREDIENTS: 10 PERS.
- 500 g of ready-to-cook mussels
- 500 g of langoustines or raw shrimps
- 300 g of fresh cockles
- 300 g of white fish fillets
- 60 g shallots
- 40 g of flour
- 40g butter
- 20 cl of heavy cream
- 20 cl of cider or dry white wine
- 20 g olive oil
- 2 ripe tomatoes
- 1 fennel
- 1 leek
- 1 clove of garlic
- 1 C. teaspoon tomato paste
- 1 pinch of cayenne pepper
- 1 dose of saffron
- 1 bouquet garni
- A few sprigs of parsley
- Salt pepper
- Peel the garlic and the shallots, place them in the bowl and run for 5 seconds at speed 5. Scrape the sides with the spatula then add the oil, the tomatoes cut into quarters, the washed and sliced leek, the fennel in pieces , the bouquet garni, the tomato paste, the chilli, salt and pepper. Start for 4 minutes at 100 ° C on speed 1.
- Place the fish, mussels and cockles in the Varoma. Remove the heads of the langoustines, without peeling the tails.
- At the end of cooking, add the heads of the langoustines to the bowl with the cider, 500 g of water and the saffron. Place the Varoma and run 10 minutes in Varoma mode, at speed 1. Mix the contents of the Varoma using the spatula, and relaunch 5 minutes at speed 1, still in Varoma mode.
- Remove the Varoma. Keep the fish, cockles and a quarter of the mussels warm. Shell the rest of the mussels and add them to the bowl. Mix for 1 minute on speed 10.
- Strain the broth and return it to the emptied bowl. Add the flour, butter and cream. Start for 10 minutes at 90 ° C on speed 4.
- Pour into individual pots. Garnish with pieces of fish, langoustines, cockles and the reserved mussels. Sprinkle with parsley.
For the fish from the Dieppe pot in the Thermomix, choose cod, monkfish, pollack or even sole. You can use canned peeled tomatoes or just remove them, replace the fennel with two carrots or the saffron with curry. And even add scallops, as long as you cook them for only 5 minutes!