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.
88 K 3.9/5 (21 reviews)
2 hours 15 min.
Easy
15.15 €
8 people
15 IngredientsLast modified on: January 9th 2019
250 g scallops
250 g cooked prawns
500 g mussels
200 g turnips
200 g 
200 g celeriac
100 g Jerusalem artichokes
200 g 
200 g 
1 
5 tablespoons 
100 ml cider
1 litre 
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 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.
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: Household cake (Gâteau de ménage), Asparagus "en petit pois", Bisto-style canapés, Turnip and sesame puree (tahina) soup, Creamy artichokes, ... See them all 174
Mussels
Like these other recipes: Mussels with beurre d'escargot, Mussels with arroz negro, Paimpol salad, Spaghetti with mussels and basil, Breton style shellfish and vegetable soup, ... See them all 10
Scallops
Like these other recipes: Scallops au gratin, Scallops with sorrel and Noilly Prat, Scallops with fondue of leeks, Scallops with green asparagus tips and parmesan, Warm scallop and cabbage salad, ... See them all 10
Cooked prawns
Like these other recipes: Quiche Bretonne, Seafood rice salad, Avocado with Sautéed Prawns , Surprise eggs, Potatoes with prawns, ... See them all 6
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018397 K 14 1 day 1 hour 25 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011323 K4.1 1 hour 25 min.
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving. August 16th 2015328 K3.5 25 min.
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake. December 30th 201986 K4.7 1 hour 7 min.
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven. August 28th 202560 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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.