Cassoulet De Poissons Recipe

click to rate
0 votes | 1089 views
Servings: 6

Ingredients

Cost per serving $7.66 view details

Directions

  1. 1. Soak the beans overnight in cool water to cover. Drain and rinse.
  2. transfer to a large saucepan and cover with 4 to 5 inches of fresh cool water. Peel the whole onion and stud with the clove and add in to the pan along with the bouquet garni. Bring to a boil and skim the froth which rises to the surface. Reduce the heat and simmer for 1 1/2 hrs. Season to taste wth salt. Add in the carrots and continue simmering till the carrots and beans are tender, about 30 min.
  3. Drain; throw away the bouquet garni and the onion.
  4. 2. While the beans are cooking, heat 3 Tbsp. oil and 2 Tbsp. butter in a frying pan over low heat. Add in the minced onions and cook slowly, stirring occasionally, till tender but not colored. Add in garlic and cook one minute. Add in tomatoes, season with salt and pepper, and simmer for 15 min.
  5. 3. Clean the trout (or possibly whiting) and cut into 1 inch slices. Cut themonkfish fillets into 1 inch thick slices. Cut the scallops in half cross-wise. Heat the remaining 3 Tbsp. oil and 2 Tbsp. of the butter in a large frying pan over high heat. Add in the trout
  6. (or possibly whiting) slices and saute/fry till golden on both sides; set aside. Brown the monkfish and sliced scallops in the same way; set aside.
  7. 4. Preheat the oven to 450F.
  8. 5. Combine the tomato mix and liquid removed beans in a saucepan and simmerfor 5 min. Taste and adjust seasonings. Spread one-half of the mix over the bottom of a 10x15" gratin dish. Arrange the fish and scallops on top and cover with the remaining bean mix.
  9. Sprinkle with the bread crumbs and dot with the remaining 2 Tbsp. of butter. Bake till the bread crumbs are golden, 10-15 min. -

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 529g
Recipe makes 6 servings
Calories 781  
Calories from Fat 284 36%
Total Fat 32.08g 40%
Saturated Fat 9.71g 39%
Trans Fat 0.35g  
Cholesterol 179mg 60%
Sodium 311mg 13%
Potassium 2303mg 66%
Total Carbs 53.32g 14%
Dietary Fiber 11.2g 37%
Sugars 6.37g 4%
Protein 69.27g 111%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment