A traditional cassoulet reimagined with white fish and shellfish, slowly simmered in the oven with white beans and herbes de Provence.
Ingredients
- 200 g Dried white beans (lingots)
- 300 g Cod fillet (or sea bass)
- 200 g Fresh mussels (or clams)
- 1 piece Onion
- 2 cloves Garlic
- 30 g Tomato paste
- 200 g Canned crushed tomatoes
- 500 ml Fish stock
- 100 ml Dry white wine
- 1 tsp Dried thyme
- 2 leaves Bay leaf
- to taste Salt
- to taste Ground black pepper
- 2 tbsp Olive oil
- 50 g Breadcrumbs
Method
- The day before, soak the white beans in a large volume of cold water. The day of, drain and rinse them.
- Preheat the oven to 150°C (convection).
- In a baking dish (earthenware Dutch oven or oven-safe glass dish), mix the drained beans, sliced onion, crushed garlic, tomato paste, crushed tomatoes, fish stock, white wine, thyme, and bay leaf. Season lightly with salt and pepper.
- Cover tightly (with a lid or aluminum foil) and bake for 1 hour 30 minutes at 150°C. Check the beans for doneness: they should be tender but still firm. Prolong if necessary.
- Meanwhile, clean the mussels (scrub and remove the beards) and cut the fish into large pieces (4 cm).
- Remove the dish from the oven and increase the temperature to 180°C. Arrange the fish pieces and mussels on the beans, pressing them in slightly.
- Scatter with breadcrumbs and drizzle with olive oil.
- Bake uncovered for 20 to 25 minutes, until the fish is cooked, the mussels have opened, and the top is browned.
- Let rest for 5 minutes before serving. Discard any mussels that have not opened.
Nutrition
Per serving
- Energy
- 877 kcal
- Protein
- 63.98 g
- Carbohydrate
- 93.62 g
- Fat
- 24.03 g
- Fibre
- 18.65 g
- Calcium
- 256.06 mg
- Iron
- 11.79 mg
- Magnesium
- 217.25 mg