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.
6,7974.5/5 for 6 ratings
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Last modified on: January 9th 2019

For 4 people, you will need:

Change those ingredients 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.
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?
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Step by step recipe


Stage 1 - 10 min.
Normandy seafood stew : Photo of step #1

Prepare the shellfish

Slice 125 g scallops in half horizontally.

Shell 125 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 250 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 100 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 100 g carrot.

Stage 5 - 10 min.
Normandy seafood stew : Photo of step #5
And the same with 100 g celeriac.

Stage 6 - 10 min.
Normandy seafood stew : Photo of step #6
Then the same with 50 g Jerusalem artichoke and 100 g leek.

Stage 7 - 10 min.
Normandy seafood stew : Photo of step #7
Do the same with 100 g potatoes.



Finely chop ½ shallot.

Stage 8 - 5 min.
Normandy seafood stew : Photo of step #8

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.
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 50 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 500 ml 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
Energetic valueProteins CarbohydratesFats
2,628 Kcal or 11,003 Kj114 gr87 gr203 gr
131 %44 %8 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
159 Kcal or 666 Kj7 gr5 gr12 gr
8 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
657 Kcal or 2,751 Kj28 gr22 gr51 gr
33 %11 %2 %8 %
% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Salmon with sorrel, Chicken with spinach in a cream sauce , Rabbit civet "à la normande", Sea bass with coriander cream en papillote, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Quiche Bretonne, Mussels marinière, Paella, Fillets of sole Dieppoise, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallops with cabbage julienne, Scallop and leek pancakes, Scallops with fondue of leeks, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
Cooked prawnsCooked prawns: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Surprise eggs, Avocado with Sautéed Prawns , Quiche Bretonne, Potatoes with prawns, ... All

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