Seafood Stew otherwise known as Nuit Française: Marmite Dieppoise. Oh, and for dessert? Touraine cremets with raspberry coulis

Ooolala.

Marmite Dieppoise:

A marmite is an earthenware pot traditionally used for making soups and stews. This recipe comes from Dieppe on the Normandy coast, well known for its excellent fishing.

Basically, this is a simple seafood stew. I say "simple" because the instructions are not complicated. Only the name! Everything is cooked separately, however, so there are a number of steps. It helps to have a set of extra hands. :-) The beauty of this stew is that every delicate bite retains its true flavor: scallops taste like scallops, mussels taste like mussels. You get the idea.

• 1 large shallot, chopped

• 1 1/2 cups white wine

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 lb fresh mussels, cleaned

• 12 large shrimp (we used langoustines instead)

• 12 scallops, patted dry

• 8 oz salmon, cubed

• 8 oz button mushrooms

• 1 1/4 cup heavy cream

• 2/3 chopped flat-leaf parsley

Pour the white wine into a large stockpot with lid. Add the shallot, thyme, bay leaf and mussels and bring to a boil.   Simmer for 2-3 minutes. Remove the mussels and discard any that didn't open. Set aside to cool.

Bring the liquid to a boil again and add the shrimp (or langoustines) and scallops. Cover and cook gently for 2-3 minutes. Remove and set aside.

Meanwhile remove the mussels from their shells and set aside with the other ingredients. Chop the salmon into cubes, and slice the mushrooms.

Add the salmon cubes to the liquid and poach, covered, for about 5 minutes or less. Remove salmon and set aside.

Strain the liquid to remove any sand from the mussels and pour back into the pot. Add the mushrooms and cook until all liquid is absorbed or evaporated.  Add the cream and stir on high heat to thicken.

Gently add the chopped parsley, mussels, shrimp/langoustines, scallops and fish into the cream. Simmer for 3-4 minutes.

Serve with crusty bread and white wine followed by a great dessert... Yum!

Dessert: Touraine cremets with raspberry coulis

I made these the night before because they have to set over night. The recipe says they should set for an hour, but I've found that to be overly optimistic.

As with the seafood stew, the name is more complicated than the dessert.

Cremet:

• 3/4 cup heavy whipping cream

• 10 oz cream cheese, at room temperature

• 1/2 cup confectioner's sugar

• fresh mint sprigs

• raspberries to garnish

Coulis:

Put the berries, sugar and lemon juice into a blender or food processor and blend briefly (if you blend too long, they lose their vibrant color).  Strain coulis to remove the seeds.  That's it.

• 12 oz fresh raspberries

• 2/3 cup confectioner's sugar

• a squeeze of lemon

Line 4 3.5" ramekins with enough cheesecloth so that it overlaps the tops.

Whip the cream in a cold bowl until it trails, just shy of peaking. Add the softened cream cheese and whip until creamy.

Stir in the confectioner's sugar and spoon into lined ramekins. Fold the excess cheesecloth over to cover and refrigerate.

Later (the next day, or many, many hours later), unmold the dessert onto a plate, peel away the cheesecloth and surround with coulis and berries.