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.
65 K 4/5 (19 reviews)
2 hours 15 min.
Easy
8 people
15 IngredientsLast modified on: January 9th 2019
For 8 people, you will need:
250 g scallops
250 g cooked prawns
500 g mussels
200 g turnip
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=70 % | 170 RDI=10 % | 390 RDI=40 % | 5,120 RDI=190 % | 21,440 RDI: 190 % |
| Per 100 g | 6 RDI=2 % | 5 RDI=0 % | 10 RDI=1 % | 160 RDI=6 % | 650 RDI: 6 % |
| Per person | 30 RDI=8 % | 20 RDI=2 % | 50 RDI=5 % | 640 RDI=20 % | 2,680 RDI: 20 % |
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: Creamy rice with green asparagus and sorrel , Auvergne gratin, Lemon creams, Fillets of sole Dieppoise, Rice and peas, ... See them all 165
Mussels
Like these other recipes: Mussels with beurre d'escargot, Spaghetti with mussels and basil, Curried mussels with cabbage, Paimpol salad, Quiche Bretonne, ... 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
Scallops
Like these other recipes: Warm scallop and cabbage salad, Scallops with sorrel and Noilly Prat, Scallops with cabbage julienne, Scallops with fondue of leeks, Scallops au gratin, ... See them all 10
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010287 K 14 15 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018363 K3.8 3 hours 20 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011515 K 32.3 20 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.March 6th 2020317 K 24.6 25 min.
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.September 14th 2011154 K4.1 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
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.