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.
57K 19 4
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Last modified on: January 9th 2019

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For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 24 min.49 min.2 hours 13 min.
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Step by step recipe


Stage 1 - 10 min.
Normandy seafood stew

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
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

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
Do the same with 200 g carrot.

Stage 5 - 10 min.
Normandy seafood stew
And the same with 200 g celeriac.

Stage 6 - 10 min.
Normandy seafood stew
Then the same with 100 g Jerusalem artichokes and 200 g leek.

Stage 7 - 10 min.
Normandy seafood stew
Do the same with 200 g potatoes.



Finely chop 1 shallot.

Stage 8 - 5 min.
Normandy seafood stew

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

Stage 11 - 2 min.
Normandy seafood stew
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
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
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 valueProteins CarbohydratesFats
5,120 Kcal or 21,436 Kj228 gr174 gr391 gr
256 %88 %16 %59 %
Per 100 g
Energetic valueProteins CarbohydratesFats
155 Kcal or 649 Kj7 gr5 gr12 gr
8 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
640 Kcal or 2,680 Kj28 gr22 gr49 gr
32 %11 %2 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Crustaceans, Mollusc, Celery, Milk
How much will it cost?
  • For 8 people : 15.11 €
  • Per person : 1.89 €

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)
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