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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.

60K 4/5 based on 19 reviews

Last modified on: January 9^th 2019

Keywords for this recipe:

For 24 people, you will need:

1 0 kg 3 g scallops
2 0 kg 3 g cooked prawns
3 0 kg 6 g mussels
4 0 kg 2 g turnip
5 0 kg 2 g carrot
6 0 kg 2 g celeriac
7 1 ¹⁄₃ cup Jerusalem artichokes
8 0 kg 2 g leek
9 0 kg 2 g potatoes
10 3 shallots
11 15 tablespoons olive oil
12 1 ¹⁄₃ cup cider
13 0 litre 12 ml liquid cream
14 salt
15 pepper

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 24 min.	49 min.	2 hours 13 min.

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Step by step recipe

Stage 1 - 10 min.

Prepare the shellfish

Slice 0 kg 3 g scallops in half horizontally.

Shell 0 kg 3 g cooked prawns and cut each one into 2 or 3 chunks.

Set aside.

Stage 2 - 20 min.

Prepare 0 kg 6 g mussels, ideally as mussels marinière, then shell and keep a wine glassful of the cooking liquid.

Set aside.

Stage 3 - 10 min.

Prepare the vegetables

Peel, rinse and cut 0 kg 2 g turnip into julienne sticks.

Note: A mandolin is the ideal tool for this.

Set aside.

Stage 4 - 10 min.

Do the same with 0 kg 2 g carrot.

Stage 5 - 10 min.

And the same with 0 kg 2 g celeriac.

Stage 6 - 10 min.

Then the same with 1 ¹⁄₃ cup Jerusalem artichokes and 0 kg 2 g leek.

Stage 7 - 10 min.

Do the same with 0 kg 2 g potatoes.

Finely chop 3 shallots.

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.

Stage 10 - 2 min.

Add all the vegetables, mix together, then salt and pepper.

Stage 11 - 2 min.

Pour in 1 ¹⁄₃ cup 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 0 litre 12 ml liquid cream.

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.

Keeping

Several days in the fridge, covered with plastic film. Freezes very well.

Source

Home made.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Shellfish, Mollusc, Celery, Milk

How much will it cost?

For 24 people : 45.32 €
Per person : 1.89 €

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: You can get more informations, or check-out other recipes which use it, for example: The strange gratin, Filet mignon with mustard and tarragon sauce, Flamiche, Risotto-style celeriac, Cauliflower and chickpea purée, ... All
	Mussels: You can check-out other recipes which use it, like for example: Quiche Bretonne, Breton style shellfish and vegetable soup, Paimpol salad, Mussels marinière, Paella, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with green asparagus tips and parmesan, Warm scallop and cabbage salad, Scallops with sorrel and Noilly Prat, ... All
	Cooked prawns: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Seafood rice salad, Surprise eggs, Avocado with Sautéed Prawns , Quiche Bretonne, ... All

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