This is the kind of pot I like to prepare when it’s cool, or when you want a slightly special dinner without spending the evening in the kitchen. The Dieppe pot has that very comforting seaside side, but here it is still designed for everyday: short cooking, creamy sauce, and simple ingredients to find.
Ingredients :
- White fish — It provides tender, mild flesh that absorbs the sauce without dominating the dish. Choose cod, hake, or pollock in fairly thick fillets, as thin pieces break too easily during cooking.
- Mussels — They give the most pronounced sea flavor, especially thanks to their filtered juice. Take well-closed mussels and discard those that remain open before cooking or closed after cooking.
- Shrimp — They add firm texture and a slightly sweet note. Peeled shrimp save time, but avoid cooking them too long or they become dry.
- Scallops — They bring the melting and delicate side of the pot. If they are expensive or hard to find, replace them with more white fish or bay scallops.
