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Seafood Cassoulet

Ingredients per serving
Prepare the Seafood
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Bass fillets, skin removed, cut into 6 pieces 450.0 g
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Shrimp, cleaned 225.0 g
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Scallops, dry packed 225.0 g
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Kosher salt and black pepper to taste
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Sugar, as needed
Prepare the Cassoulet
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Olive oil 60.0 ml
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Bacon, diced 115.0 g
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Onion(s), diced 75.0 g
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Fennel, diced 45.0 g
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White, wine 85.0 ml
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Tomato paste 15.0 ml
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White beans, cooked 125.0 g
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Tomatoes, peeled, seeded, diced 200.0 g
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Heavy cream 60.0 ml
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Chervil, for garnish