A type of matelote or stew made from fish, shellfish and vegetables, Dieppe marmite is a very popular dish in Upper Normandy. In general, a combination of turbot, sole and monkfish is added to mussels and vegetables in season. The food is marinated with herbs in cream, butter and cider or dry white wine.
To prepare marmite dieppoise, firstly a stock is made in which to cook the fish, from mussel juices, cider or white wine, onions, celery, leek, parsley, thyme, chervil and bay leaf.
It is usually served in a soup dish or individual pot, with croutons of bread fried in butter. A glass of cider can be drunk with this, or a wine from Alsace such as a Riesling.