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 8 people, you will need:

1 250 ml scallops
2 250 ml cooked prawns
3 500 ml mussels
4 200 ml turnip
5 200 ml carrot
6 200 ml celeriac
7 100 ml Jerusalem artichokes
8 200 ml leek
9 200 ml potatoes
10 1 shallot
11 5 tablespoons olive oil
12 100 ml cider
13 1 litre 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 250 ml scallops in half horizontally.

Shell 250 ml cooked prawns and cut each one into 2 or 3 chunks.

Set aside.

Stage 2 - 20 min.

Prepare 500 ml 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 200 ml turnip into julienne sticks.

Note: A mandolin is the ideal tool for this.

Set aside.

Stage 4 - 10 min.

Do the same with 200 ml carrot.

Stage 5 - 10 min.

And the same with 200 ml celeriac.

Stage 6 - 10 min.

Then the same with 100 ml Jerusalem artichokes and 200 ml leek.

Stage 7 - 10 min.

Do the same with 200 ml potatoes.

Finely chop 1 shallot.

Stage 8 - 5 min.

The cooking

Pour 5 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 100 ml 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 1 litre 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
5,120 Kcal or 21,436 Kj	228 gr	174 gr	391 gr
190 %	65 %	12 %	44 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
155 Kcal or 649 Kj	7 gr	5 gr	12 gr
6 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
640 Kcal or 2,680 Kj	28 gr	22 gr	49 gr
24 %	8 %	2 %	5 %

% 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 8 people : 16.38 $
Per person : 2.05 $

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: Duet of creamed cauliflower and cabbage , Chantilly cream, Vanilla ice cream, Cervelle de Canut, Hearty potato and ham gratin, ... All
	Mussels: You can check-out other recipes which use it, like for example: Mussels with beurre d'escargot, Mussels marinière, Quiche Bretonne, Curried mussels with cabbage, Paimpol salad, ... All
	Cooked prawns: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Potatoes with prawns, Seafood rice salad, Surprise eggs, Quiche Bretonne, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Scallops with sorrel and Noilly Prat, Scallops au gratin, Scallop and leek pancakes, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All

Other recipes you may also like

Shortcrust pastry (pâte brisée)

This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
371K 24 31 min. December 29^th 2019

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
608K 24.4 2 hours 34 min. June 26^th 2019

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
406K4.4 2 hours 49 min. February 5^th 2015

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
483K5 49 min. July 27^th 2013

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.