Normandy Fish Stew

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.