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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.

62K 4/5 based on 19 reviews

Last modified on: January 9^th 2019

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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 artichokes
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 to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

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Times for this recipe

Preparation: 1 hour 24 min.

Cooking: 49 min.

All in all: 2 hours 13 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

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.

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.

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.

Do the same with 200 g carrot.

Stage 5 - 10 min.

And the same with 200 g celeriac.

Stage 6 - 10 min.

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

Stage 7 - 10 min.

Do the same with 200 g 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	230 90 %	170 20 %	390 60 %	5,120 260 %	21,440 260 %
Per 100 g	6 3 %	5 0 %	10 2 %	160 8 %	650 8 %
Per person	30 10 %	20 2 %	50 7 %	640 30 %	2,680 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Shellfish, 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.

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