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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.

4,1854.5/5 for 6 ratings

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

Change for:

Measures:

How long does it take?

Time required

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

Keeping:

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

% 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).

How much will it cost?

For 8 people : 33.92 €
Per person : 4.24 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Panna cotta, Ham pasta bake, Firied fillet of sea bream with polenta, Alsatian apple tart, ... All
	Mussels: You can check-out other recipes which use it, like for example: Quiche Bretonne, Mussels with arroz negro, Fillets of sole Dieppoise, Mussels marinière, Spaghetti with mussels and basil, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Scallop and leek pancakes, Scallops with crunchy vegetables and wine sabayon, Scallops au gratin, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
	Cooked prawns: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Surprise eggs, Quiche Bretonne, Potatoes with prawns, Avocado with Sautéed Prawns , ... All

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