This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
86 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: Asparagus "en petit pois", Strawberry mousse with mascarpone, Flaked almond tart, Plum and almond panna cotta, Tagliatelle with cockles, ... See them all 172
Mussels
Like these other recipes: Paimpol salad, Mussels with beurre d'escargot, Fillets of sole Dieppoise, Mussels marinière, Spaghetti with mussels and basil, ... See them all 10
Scallops
Like these other recipes: Scallops with cabbage julienne, Scallop and leek pancakes, Breton style shellfish and vegetable soup, Scallops with crunchy vegetables and wine sabayon, Scallops au gratin, ... See them all 10
Cooked prawns
Like these other recipes: Potatoes with prawns, Scandinavian cocktail, Quiche Bretonne, Seafood rice salad, Avocado with Sautéed Prawns , ... See them all 6
Other recipes you may also like
How to roll out pastry for a tart
Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure. October 13th 2010315 K4.6 25 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011138 K5
Brownies
Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked. March 8th 2020130 K4.1 35 min.
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack. October 24th 201781 K3.8 4 hours 30 min.
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes. December 7th 201665 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.