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Normandy seafood stew

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.

1,6444.8/5

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Last modified on: January 9th 2019

For 8 people, you will need:

How long does it take?

PreparationCookingStart 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?
Work this out...

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

Whole recipe
CaloriesProteins CarbohydratesFats
5120228 gr174 gr391 gr
256 %88 %16 %59 %
Per 100 g
CaloriesProteins CarbohydratesFats
1557 gr5 gr12 gr
8 %3 %<1 %2 %
Per person
CaloriesProteins CarbohydratesFats
64028 gr21 gr48 gr
32 %11 %2 %7 %
% 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.
Grade this recipe :

More recipes?

This recipe use (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Moist chocolate cake, Cocotte eggs with Comté, Triple-Cheese Pumpkin Gratin, Broccoli savoury custard, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Paella, Mussels with beurre d'escargot, Fillets of sole Dieppoise, Spaghetti with mussels and basil, Mussels marinière, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with fondue of leeks, Scallops with crunchy vegetables and wine sabayon, Scallops with cabbage julienne, ... All
Cooked prawnsCooked prawns: You can check-out other recipes which use it, like for example: Potatoes with prawns, Quiche Bretonne, Surprise eggs, Scandinavian cocktail, Avocado with Sautéed Prawns , ... All

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