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.
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.
13,9244.4/5 for 8 ratings
Grade this recipe: Last modified on: January 9th 2019
For 4 people, you will need:
3.5 oz turnip
3.5 oz 
3.5 oz celeriac
1.8 oz Jerusalem artichoke
3.5 oz 
3.5 oz 
½ 
3 tablespoons 
1.8 oz cider
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 24 min. | 49 min. | 2 hours 13 min. |
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?
Keeping:
Several days in the fridge, covered with plastic film. Freezes very well.Step by step recipe
Stage 1 - 10 min.
Prepare the shellfish
Slice 4.4 oz scallops in half horizontally.Shell 4.4 oz cooked prawns and cut each one into 2 or 3 chunks.
Set aside.
Stage 2 - 20 min.
Prepare 8.8 oz mussels, ideally as mussels marinière, then shell and keep a wine glassful of the cooking liquid.
Set aside.
Set aside.
Stage 3 - 10 min.
Stage 4 - 10 min.
Do the same with 3.5 oz carrot.
Stage 5 - 10 min.
And the same with 3.5 oz celeriac.
Stage 6 - 10 min.
Then the same with 1.8 oz Jerusalem artichoke and 3.5 oz leek.
Stage 7 - 10 min.
Stage 8 - 5 min.
The cooking
Pour 3 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.
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 1.8 oz 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 lb + 1.6 oz liquid cream.
Salt and pepper, then mix again and turn the heat down to its lowest.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,628 Kcal or 11,003 Kj | 114 gr | 87 gr | 203 gr |
| 131 % | 44 % | 8 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 159 Kcal or 666 Kj | 7 gr | 5 gr | 12 gr |
| 8 % | 3 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 657 Kcal or 2,751 Kj | 28 gr | 22 gr | 51 gr |
| 33 % | 11 % | 2 % | 8 % |
How much will it cost?
- For 4 people : 7.58 €
- Per person : 1.90 €
Note : These prices are only approximate.
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: Spring veal sauté , Fresh mint ice-cream, Creamy artichokes, Two-cheese quiche, Crusty cockle tart, ... All |
 | Mussels: You can check-out other recipes which use it, like for example: Mussels marinière, Curried mussels with cabbage, Mussels with beurre d'escargot, Fillets of sole Dieppoise, Spaghetti with mussels and basil, ... All |
 | Cooked prawns: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Quiche Bretonne, Potatoes with prawns, Avocado with Sautéed Prawns , Surprise eggs, ... All |
 | Scallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallops au gratin, Scallop and leek pancakes, Scallops with cabbage julienne, Scallops with fondue of leeks, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.73,7814.0/5 for 20 ratings 1 hour 11 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.76,3115/5 for 1 ratings 54 min.
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.64,7454.1/5 for 16 ratings 38 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...108,6383.8/5 for 11 ratings 2 hours 21 min.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.75,6614.1/5 for 16 ratings 1 hour 19 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question