| Prep: 45 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 25g | 6g | 23g |
| sugars | fibre | protein | salt |
| 9g | 3g | 28g | 1.93g |
Why I Love French Fisherman’s Marmite with Langoustines, Shrimp, Mussels, and Rockfish, Served with Toast Rubbed in Garlic and Salt
You might be wondering why a corn-fed Nebraska boy like myself is dishing up a succulent maritime feast – the Fisherman’s Marmite with Langoustines, Shrimp, Mussels, and Rockfish, Served with Toast Rubbed in Garlic and Salt. Well, food is a beautiful tapestry of culture and geography, and it’s my belief that we should all venture outside our familiar territories in the kitchen. This dish, hailing from the picturesque coasts of France, is one such adventure that truly makes my taste buds sing.
When we think of seafood, we often think of luxury, of fresh catches being served tableside at high-priced restaurants overlooking the Mediterranean. But with this recipe, I want to bring that luxury to your home kitchen, not just because it’s undeniably delicious, but because I believe in the approachable and egalitarian nature of cooking – whether it’s a casserole filled to the brim with golden corn from my beloved Midwest or a hearty Fisherman’s Marmite bursting with oceanic bounty.
Seafood Stew Meets Midwestern Comfort
What makes this Fisherman’s Marmite a standout for me is its rich, savory broth. Just like the beef stew I grew up with, the soul of this dish is in its liquid gold – a broth made flavorful with ingredients like dry white wine, diced tomatoes, and aromatic herbs. The French have a knack for infusing deep flavors into their broths and soups, a technique very reminiscent of our heartland cooking. The addition of a can of diced tomatoes adds a subtle acidity that balances it well, not dissimilar to adding a dollop of ketchup to a Midwestern beef stew.
A Nod to a Master Chef
Mastering the art of French cuisine has often felt like an overwhelming task, but I find great inspiration in the life and work of the revered Julia Child. She brought the techniques and flavors of French cooking to America, making gourmet recipes approachable for the home cook. Her love for hearty stews and broths is something I embody in my cooking as well. I hope to do her proud with this recipe that echoes simplicity, freshness and depth.
This dish is essentially a French take on seafood stew. Similar dishes include the Provençal Bouillabaisse or the Tuscan Cacciucco. It pairs beautifully with a creamy risotto, a crisp green salad, or a side of sautéed spinach. And don’t forget the warm, garlic-rubbed toast – it’s perfect for soaking up the flavorful broth!
Whether you’re a landlubber from Nebraska or a seasoned seafarer, I’m confident that everyone around your table will love diving into this hearty Fisherman’s Marmite.
What You’ll Need
- 2 pounds langoustines or large shrimp
- 2 pounds fresh mussels, cleaned and bearded
- 2 pounds rockfish filets
- 1/2 pound shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 leek, cleaned and chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 2 quarts fish or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh parsley
- 1 baguette
- 2 cloves garlic for rubbing
- Extra salt for sprinkling
Method
Step One
Heat the olive oil in a large pot over medium heat. Add chopped onion, minced garlic, chopped leek, chopped celery, bay leaf, thyme sprig, salt, and black pepper. Sauté until the vegetables are softened (about 5-7 minutes).
Step Two
Add the dry white wine to the pot, increase the heat and bring to a boil. Let the wine reduce by half (about 3-4 minutes).
Step Three
Next, add the fish or vegetable broth, diced tomatoes, and tomato paste to the pot. Stir to combine and bring the mixture to a light simmer.
Step Four
Add the langoustines (or large shrimp) to the pot, followed by the rockfish filets, and the peeled and deveined shrimp. Let them cook in the broth for about 5-7 minutes until they become pink and opaque.
Step Five
After the seafood is cooked, add the cleaned mussels to the pot. Put a lid on the pot and let it cook for another 3-5 minutes, until the mussels have opened up. Discard any mussels that do not open. Stir in the fresh parsley.
Step Six
While the seafood is cooking, slice the baguette and lightly toast the slices. Then rub each slice with a clove of garlic and sprinkle with a bit of salt.
Step Seven
Serve the Fisherman’s Marmite hot, with the garlic and salt rubbed toast on the side. Enjoy this hearty meal!
