1,490 easy and fully explained recipes, with +66K photos and 78 videos

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.

71 K 4/5 (19 reviews)

2 hours 15 min. difficulté

Easy

15.15 €

24 people

15 Ingredients

Last modified on: January 9^th 2019

For this recipe: I want to make it (419×) I made it (449×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 24 people, you will need:

1 750 ml scallops
2 750 ml cooked prawns
3 1 litre 500 ml mussels
4 600 mls turnip
5 600 mls carrot
6 600 mls celeriac
7 300 mls Jerusalem artichokes
8 600 mls leek
9 600 mls potatoes
10 3 shallots
11 15 tablespoons olive oil
12 300 ml cider
13 3000 ml liquid cream
14 salt
15 pepper

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 25 min.

Cooking: 50 min.

All in all: 2 hours 15 min.

When should you start or finish this recipe?

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 750 ml scallops in half horizontally.

Shell 750 ml cooked prawns and cut each one into 2 or 3 chunks.

Set aside.

Stage 2 - 20 min.

Prepare 1 litre 500 ml 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 600 mls turnip into julienne sticks.

Note: A mandolin is the ideal tool for this.

Set aside.

Stage 4 - 10 min.

Do the same with 600 mls carrot.

Stage 5 - 10 min.

And the same with 600 mls celeriac.

Stage 6 - 10 min.

Then the same with 300 mls Jerusalem artichokes and 600 mls leek.

Stage 7 - 10 min.

Do the same with 600 mls 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 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 3000 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	590 RDI=230 %	380 RDI=40 %	270 RDI=40 %	6,350 RDI=320 %	26,580 RDI: 320 %
Per 100 g	8 RDI=3 %	5 RDI=1 %	4 RDI=1 %	100 RDI=5 %	400 RDI: 5 %
Per person	20 RDI=10 %	20 RDI=2 %	10 RDI=2 %	260 RDI=10 %	1,110 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 31.85 €
Per person : 1.35 €

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)

Other recipes you may also like

Leek and tuna loaf

This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
October 3^rd 2010196 K4.4 1 hour 20 min.

Tomato omelette

Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
May 10^th 2023123 K4.6 1 hour 1 min.

Preserved lemons

For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
December 2^nd 2012128 K 15 12 hours 40 min.

Oven-roasted Sprouts

Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
February 10^th 2016165 K4 55 min.

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
December 30^th 201964 K4.6 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.