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.
8,0164.5/5 for 6 ratings
Grade this recipe: Last modified on: January 9th 2019
For 24 people, you will need:
600 g turnip
600 g 
600 g celeriac
300 g Jerusalem artichoke
600 g 
600 g 
3 
15 tablespoons 
300 ml cider
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film. Freezes very well.
| 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?
Step by step recipe
Stage 1 - 10 min.
Prepare the shellfish
Slice 750 g scallops in half horizontally.Shell 750 g cooked prawns and cut each one into 2 or 3 chunks.
Set aside.
Stage 2 - 20 min.
Prepare 1 kg 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 600 g carrot.
Stage 5 - 10 min.
And the same with 600 g celeriac.
Stage 6 - 10 min.
Then the same with 300 g Jerusalem artichoke and 600 g leek.
Stage 7 - 10 min.
Stage 8 - 5 min.
The cooking
Pour 15 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 300 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 3 litres 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 |
| 15,361 Kcal or 64,313 Kj | 683 gr | 521 gr | 1,172 gr |
| 768 % | 263 % | 49 % | 178 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 155 Kcal or 649 Kj | 7 gr | 5 gr | 12 gr |
| 8 % | 3 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 640 Kcal or 2,680 Kj | 28 gr | 22 gr | 49 gr |
| 32 % | 11 % | 2 % | 7 % |
How much will it cost?
- For 24 people : 45.32 €
- Per person : 1.89 €
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: Lemon and lime cakes, Creamy spinach and potato gratin, Cod loin with saffron, Rabbit civet "à la normande", Sauce Normande (for fish), ... All |
 | Mussels: You can check-out other recipes which use it, like for example: Curried mussels with cabbage, Spaghetti with mussels and basil, Mussels marinière, Fillets of sole Dieppoise, Paella, ... All |
 | Scallops: You can check-out other recipes which use it, like for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with crunchy vegetables and wine sabayon, Scallops with fondue of leeks, Scallops with cabbage julienne, Scallops au gratin, ... All |
 | Cooked prawns: You can check-out other recipes which use it, like for example: Avocado with Sautéed Prawns , Scandinavian cocktail, Quiche Bretonne, Potatoes with prawns, Surprise eggs, ... All |
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