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Name: Normandy seafood stew
Prep time: 1 h 24 min
Cook time: 49 min
Total time: 2 h 13 min
Yield: 8 people
Cuisine: french
Ingredients: 250 g scallops; 250 g cooked prawns; 500 g mussels; 200 g turnip; 200 g carrot; 200 g celeriac; 100 g Jerusalem artichoke; 200 g leek; 200 g potatoes; 1 shallot; 5 tablespoons olive oil; 100 ml cider; 1 litre liquid cream; salt; pepper

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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.

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Last modified on: January 9^th 2019

For 8 people, you will need:

1 250 g scallops
2 250 g cooked prawns
3 500 g mussels
4 200 g turnip
5 200 g carrot
6 200 g celeriac
7 100 g Jerusalem artichoke
8 200 g leek
9 200 g potatoes
10 1 shallot
11 5 tablespoons olive oil
12 100 ml cider
13 1 litre liquid cream
14 salt
15 pepper
Total weight: 3,300 grams

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Measures:

How long does it take?

Fulfillment

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

Preservation:

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1

10 min.

Normandy seafood stew : Photo of step #1

Prepare the shellfish

Slice 250 g scallops in half horizontally.

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

Set aside.

Stage 2

20 min.

Normandy seafood stew : Photo of step #2

Prepare 500 g mussels, ideally as mussels marinière, then shell and keep a wine glassful of the cooking liquid.

Set aside.

Stage 3

10 min.

Normandy seafood stew : Photo of step #3

Prepare the vegetables

Peel, rinse and cut 200 g turnip into julienne sticks.

Note: A mandolin is the ideal tool for this.

Set aside.

Stage 4

10 min.

Normandy seafood stew : Photo of step #4

Do the same with 200 g carrot.

Stage 5

10 min.

Normandy seafood stew : Photo of step #5

And the same with 200 g celeriac.

Stage 6

10 min.

Normandy seafood stew : Photo of step #6

Then the same with 100 g Jerusalem artichoke and 200 g leek.

Stage 7

10 min.

Normandy seafood stew : Photo of step #7

Do the same with 200 g potatoes.

Finely chop 1 shallot.

Stage 8

5 min.

Normandy seafood stew : Photo of step #8

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.

Normandy seafood stew : Photo of step #9

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

Salt, pepper and cook for 1 minute without colouring.

Stage 10

2 min.

Normandy seafood stew : Photo of step #10

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

Stage 11

2 min.

Normandy seafood stew : Photo of step #11

Pour in 100 ml cider and mix again, deglazing the bottom of the pan with a wooden spatula.

Stage 12

2 min.

Normandy seafood stew : Photo of step #12

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.

Normandy seafood stew : Photo of step #13

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 Step 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 people : 15.11 €
Per person : 1.89 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Fresh spinach with cream, Fish petals, vegetables julienne, and beurre blanc, Apricot fool, Tandoori-flavoured chicken with leeks, ... All
	Mussels: You can check-out other recipes which use it, like for example: Paella, Mussels marinière, Fillets of sole Dieppoise, Mussels with beurre d'escargot, Mussels with arroz negro, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops au gratin, Scallops with green asparagus tips and parmesan, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with fondue of leeks, Scallops with cabbage julienne, ... All
	Cooked prawns: You can check-out other recipes which use it, like for example: Avocado with Sautéed Prawns , Potatoes with prawns, Quiche Bretonne, Surprise eggs, Scandinavian cocktail, ... All

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