Normandy Fish Stew
A classic French seafood stew with white fish, mussels, and shrimp simmered in a light cream sauce with cider and herbs. Ready in under 30 minutes—elegant enough for dinner guests, simple enough for a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ lb white fish fillet (cod or halibut)
- ½ lb mussels, debearded
- ¼ lb shrimp, peeled and deveined
- ¾ cup dry cider or dry white wine
- ½ cup heavy cream
- 2 whole shallots, thinly sliced
- 2 tablespoon fresh thyme and parsley, chopped
Instructions
- 1
Pat the fish fillet dry with paper towels, then lay it on a cutting board and slice it crosswise into 2-inch-wide pieces, like cutting bread into steaks.
- 2
Place each shallot on a cutting board, cut it in half lengthwise from root to tip, then lay the flat side down and slice crosswise into thin half-moons about 1/8-inch thick.
- 3
Heat a 12-inch skillet or shallow Dutch oven over medium heat, add 2 tablespoons olive oil, then add the sliced shallots and stir once every 15 seconds until they are soft and translucent, about 3 minutes.
- 4
Pour in the cider and use a wooden spoon to scrape up any stuck-on bits from the bottom of the pan, then let it bubble gently for 2 minutes so some of the sharp flavor cooks off.
- 5
Nestle the fish pieces into the liquid so they are partly submerged, then cover the pan with a lid or foil and simmer over medium heat for 4 minutes, until the fish is opaque at the edges.
- 6
Scatter the mussels and shrimp around and on top of the fish, cover again, and simmer for 3 minutes, until the mussels start to open and the shrimp turns pink and opaque throughout.
- 7
Pour in the heavy cream and stir gently from bottom to top to combine it with the broth without breaking up the fish, then simmer uncovered for 1 minute until heated through.
- 8
Remove from heat and discard any mussels that did not open, then taste the broth and add salt and pepper until it tastes balanced and flavorful.
- 9
Sprinkle the chopped thyme and parsley over the top of the stew, then ladle it into bowls, making sure each bowl gets some fish, shellfish, and broth.
Tools you’ll need
- 12-inch skillet or shallow Dutch oven with lid
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- paper towels
- ladle
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