1,424 easy and fully explained recipes, with 33,930 photos and 78 videos

Normandy seafood stew

A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider.

The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens.

This recipe is rather long to prepare, as there is a lot of peeling, but it is really quite easy to make.

57K 19 4

Last modified on: January 9^th 2019

Keywords for this recipe:

For 4 people, you will need:

1 ²⁄₃ cup scallops
2 ²⁄₃ cup cooked prawns
3 1 cup mussels
4 ½ cup turnip
5 ½ cup carrot
6 ½ cup celeriac
7 ¼ cup Jerusalem artichokes
8 ½ cup leek
9 ½ cup potatoes
10 ½ shallot
11 3 tablespoons olive oil
12 ¼ cup cider
13 2 cups + 2 tablespoons liquid cream
14 salt
15 pepper

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 24 min.	49 min.	2 hours 13 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Prepare the shellfish

Slice ²⁄₃ cup scallops in half horizontally.

Shell ²⁄₃ cup cooked prawns and cut each one into 2 or 3 chunks.

Set aside.

Stage 2 - 20 min.

Prepare 1 cup mussels, ideally as mussels marinière, then shell and keep a wine glassful of the cooking liquid.

Set aside.

Stage 3 - 10 min.

Prepare the vegetables

Peel, rinse and cut ½ cup turnip into julienne sticks.

Note: A mandolin is the ideal tool for this.

Set aside.

Stage 4 - 10 min.

Do the same with ½ cup carrot.

Stage 5 - 10 min.

And the same with ½ cup celeriac.

Stage 6 - 10 min.

Then the same with ¼ cup Jerusalem artichokes and ½ cup leek.

Stage 7 - 10 min.

Do the same with ½ cup potatoes.

Finely chop ½ shallot.

Stage 8 - 5 min.

The cooking

Pour 3 tablespoons olive oil into a large stewpan on high heat. When good and hot, add the scallops and prawns.

Brown briefly, just a few minutes, stirring from time to time. Then transfer to a dish, leaving the oil behind in the pan.

Stage 9 - 2 min.

Put the pan back on the heat and add the shallot.

Salt, pepper and cook for 1 minute without colouring.

Stage 10 - 2 min.

Add all the vegetables, mix together, then salt and pepper.

Stage 11 - 2 min.

Pour in ¼ cup cider and mix again, deglazing the bottom of the pan with a wooden spatula.

Stage 12 - 2 min.

Add all the shellfish, the cooking liquid from the mussels (if possible), and 2 cups + 2 tablespoons liquid cream.

Salt and pepper, then mix again and turn the heat down to its lowest.

Stage 13 - 40 min.

Leave uncovered to cook gently and reduce for about 40 minutes, until the cream has thickened to your liking.

Remarks

This is a very approximate recipe, so do feel free to vary it according to your taste and the vegetables and shellfish in season.

You will notice that the quantities are large, intended to feed 8 people. As the preparation is quite long, it makes sense to to cook a decent quantity and freeze some.

You may have noticed that in stage 7 the potatoes are not raw. This is also a flexible recipe. I had some leftover potatoes, so used them up in this recipe, rather than raw ones.

Keeping

Several days in the fridge, covered with plastic film. Freezes very well.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,628 Kcal or 11,003 Kj	114 gr	87 gr	203 gr
97 %	32 %	6 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
159 Kcal or 666 Kj	7 gr	5 gr	12 gr
6 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
657 Kcal or 2,751 Kj	28 gr	22 gr	51 gr
24 %	8 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Crustaceans, Mollusc, Celery, Milk

How much will it cost?

For 4 people : 6.50 £
Per person : 1.63 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Spinach and ricotta ravioli, Crusty cockle tart, Pan-fried fish fillets, braised cabbage with Noilly Prat, Strawberry mousse with mascarpone, ... All
	Mussels: You can check-out other recipes which use it, like for example: Curried mussels with cabbage, Fillets of sole Dieppoise, Paimpol salad, Quiche Bretonne, Paella, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallop and leek pancakes, Scallops with cabbage julienne, Scallops with fondue of leeks, Scallops with crunchy vegetables and wine sabayon, Scallops au gratin, ... All
	Cooked prawns: You can check-out other recipes which use it, like for example: Quiche Bretonne, Potatoes with prawns, Surprise eggs, Avocado with Sautéed Prawns , Scandinavian cocktail, ... All

Other recipes you may also like

Chocolate thins with toasted nuts

A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
250K4 2 hours 22 min. February 21^th 2011

Raw beetroot mousse with walnuts

A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
356K4 47 min. October 13^th 2010

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
436K 23.5 25 min. February 21^th 2011

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
290K 34.5 3 hours 52 min. February 6^th 2011

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.