Dieppoise (cooking pot) : The Dieppoise marmite is a newcomer to Norman gastronomy, more or less heir to a “Dieppoise preparation”, already known in the time ofescoffier.
It was in 1954, at the Café du Tréport in….Treport that Georgette Maurice had the idea of serving in a single cooking pot the fish line noble (turbot, brill, Sun, Saint-Jacques) with some Mussels and shrimp. Cooking is done gently in a fish stock. The finesse of the dish also depends on the elegance of the smell. It's here reduction over high heat finery (heads, edges), with a mirepoix (onion, celeri and white of leek), that we wet with thewater de baking of Mussels and – but opinions differ – of White wine or cider, without skimping on the cream in end of baking, Normandy obligatory.
See " Dieppe style ».