Ingredients per serving


Prepare the Seafood

  • Bass fillets, skin removed, cut into 6 pieces 450.0 g
  • Shrimp, cleaned 225.0 g
  • Scallops, dry packed 225.0 g
  • Kosher salt and black pepper to taste
  • Sugar, as needed

Prepare the Cassoulet

A new take on the traditional, slow-cooked French white bean casserole features fish fillet, shrimp and scallops—plus rich and flavourful Knorr® Fish Bouillon.



  1. Prepare the Seafood

    • Season seafood with small amount of salt and sugar, and let cure 30 minutes in the refrigerator. Rinse, and pat dry with a paper towel. Season if desired with additional salt and pepper to taste.
  2. Prepare the Cassoulet

    • Heat ½ of the olive oil in a sauté pan. Add the fish, shrimp and scallops to the pan and cook until all are cooked through and browned. Remove and set aside for service.
    • In the same pan, add the remaining oil and heat. Add the bacon, onions and fennel, and sauté until the vegetables are soft, about 5 minutes. Deglaze the pan with the white wine, and reduce by 2/3.
    • Add the tomato paste, cooked beans, and tomatoes. Add the prepared Knorr® Fish Bouillon. Allow to cook down for 5 minutes, until a stew-like consistency is reached.
    • Add cream, and adjust seasoning. Add seafood back to pan and fold into stew.
    • Plate with garnish of chervil.
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