This Cassoulet De Poissons is a luxurious twist on the traditional meat-based stew, featuring tender white beans simmered with aromatic herbs and topped with a medley of fresh seafood. The dish combines the earthy richness of slow-cooked beans with a savory tomato and onion base, creating a deeply flavorful foundation. Slices of trout, monkfish, and plump sea scallops are gently seared and layered within, adding delicate texture and briny sweetness. Finished with a crispy breadcrumb crust and a dot of butter, this baked casserole offers a comforting yet elegant dining experience. It is an ideal centerpiece for a special dinner party or a weekend feast, showcasing the best of coastal cuisine.
Cassoulet De Poissons
Description
This Cassoulet De Poissons is a luxurious twist on the traditional meat-based stew, featuring tender white beans simmered with aromatic herbs and topped with a medley of fresh seafood. The dish combines the earthy richness of slow-cooked beans with a savory tomato and onion base, creating a deeply flavorful foundation. Slices of trout, monkfish, and plump sea scallops are gently seared and layered within, adding delicate texture and briny sweetness. Finished with a crispy breadcrumb crust and a dot of butter, this baked casserole offers a comforting yet elegant dining experience. It is an ideal centerpiece for a special dinner party or a weekend feast, showcasing the best of coastal cuisine.Ingredients
Directions
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Soak the dried white beans overnight in plenty of cold water.
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Drain and rinse the beans, then place them in a large saucepan and cover with 4 to 5 inches of fresh cold water.
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Peel a whole onion, stud it with a clove, and add it to the pan along with a bouquet garni.
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Bring the water to a boil, then skim off any froth that rises to the surface.
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Reduce the heat and simmer the beans gently for 1 1/2 hours.
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Season the cooking liquid with salt to taste.
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Add sliced carrots to the pot and continue simmering until the carrots and beans are tender, about 30 minutes.
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Drain the beans, discarding the onion, clove, and bouquet garni.
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While the beans cook, heat 3 tablespoons vegetable oil and 2 tablespoons butter in a frying pan over low heat.
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Add finely chopped onions and cook slowly, stirring occasionally, until tender but not colored.
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Add chopped garlic and cook for one minute.
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Add peeled, seeded, and chopped tomatoes, season with salt and pepper, and simmer for 15 minutes.
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Clean the trout or whiting and cut into 1-inch thick slices.
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Cut the monkfish fillets into 1-inch thick slices.
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Cut the sea scallops in half crosswise.
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Heat the remaining 3 tablespoons oil and 2 tablespoons butter in a large frying pan over high heat.
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Sauté the fish slices until golden brown on both sides, then set aside.
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Brown the monkfish and sliced scallops in the same pan, then set aside.
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Preheat the oven to 450ðF (230ðC).
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Combine the tomato mixture and drained beans in a saucepan and simmer for 5 minutes.
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Taste the bean mixture and adjust seasonings as needed.
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Spread half of the bean mixture over the bottom of a 10x15 inch gratin dish.
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Arrange the seared fish and scallops on top of the bean layer.
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Cover the seafood with the remaining bean mixture.
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Sprinkle dried bread crumbs over the top and dot with the remaining 2 tablespoons of butter.
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Bake until the bread crumbs are golden brown and the dish is heated through, about 10-15 minutes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 110.7kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 23.8g8%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
