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.
64 K 4/5 (19 reviews)
2 hours 15 min.
Easy
8 people
15 IngredientsLast modified on: January 9th 2019
For 8 people, you will need:
250 g scallops
250 g cooked prawns
500 g mussels
200 g turnip
200 g 
200 g celeriac
100 g Jerusalem artichokes
200 g 
200 g 
1 
5 tablespoons 
100 g cider
1 kg 
Times for this recipe
Preparation: 1 hour 25 min.
Cooking: 50 min.
All in all: 2 hours 15 min.
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.
Set aside.
Stage 3 - 10 min.
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.
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.
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 g 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 kg 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.
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 RDI=90 % | 170 RDI=20 % | 390 RDI=60 % | 5,120 RDI=260 % | 21,440 RDI: 260 % |
| Per 100 g | 6 RDI=3 % | 5 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 650 RDI: 8 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 50 RDI=7 % | 640 RDI=30 % | 2,680 RDI: 30 % |
How much will it cost?
- For 8 people : 15.15 €
- Per person : 1.90 €
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)
Liquid cream
Like these other recipes: Sorrel omelette, Mushrooms on toast, French style, Breton style shellfish and vegetable soup, Plum and almond panna cotta, Vanilla ice cream, ... See them all 165
Mussels
Like these other recipes: Mussels with arroz negro, Paella, Curried mussels with cabbage, Breton style shellfish and vegetable soup, Quiche Bretonne, ... See them all 10
Scallops
Like these other recipes: Breton style shellfish and vegetable soup, Scallops with green asparagus tips and parmesan, Scallops au gratin, Warm scallop and cabbage salad, Scallops with fondue of leeks, ... See them all 10
Cooked prawns
Like these other recipes: Avocado with Sautéed Prawns , Quiche Bretonne, Surprise eggs, Seafood rice salad, Potatoes with prawns, ... See them all 6
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010286 K 14 15 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018353 K5 1 hour 25 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.June 2nd 2015259 K5 1 hour 40 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...June 6th 2012327 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.