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
16 people
15 IngredientsLast modified on: January 9th 2019
For 16 people, you will need:
500 g scallops
500 g cooked prawns
1 kg mussels
400 g turnip
400 g 
400 g celeriac
200 g Jerusalem artichokes
400 g 
400 g 
2 
10 tablespoons 
200 g cider
2 kgs 
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 500 g scallops in half horizontally.Shell 500 g cooked prawns and cut each one into 2 or 3 chunks.
Set aside.
Stage 2 - 20 min.
Prepare 1 kg 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 400 g carrot.
Stage 5 - 10 min.
And the same with 400 g celeriac.
Stage 6 - 10 min.
Then the same with 200 g Jerusalem artichokes and 400 g leek.
Stage 7 - 10 min.
Stage 8 - 5 min.
The cooking
Pour 10 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 200 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 2 kgs 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 | 460 RDI=180 % | 350 RDI=30 % | 780 RDI=120 % | 10,240 RDI=510 % | 42,880 RDI: 510 % |
| 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 16 people : 30.25 €
- Per person : 1.90 €
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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
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Mussels
Like these other recipes: Breton style shellfish and vegetable soup, Curried mussels with cabbage, Fillets of sole Dieppoise, Paimpol salad, Mussels with beurre d'escargot, ... See them all 10
Scallops
Like these other recipes: Scallops with cabbage julienne, Scallop and leek pancakes, Scallops with green asparagus tips and parmesan, Warm scallop and cabbage salad, Scallops with sorrel and Noilly Prat, ... See them all 10
Cooked prawns
Like these other recipes: Quiche Bretonne, Seafood rice salad, Surprise eggs, Scandinavian cocktail, Potatoes with prawns, ... See them all 6
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