Seafood 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.
Main Course
Gluten free
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
Preparation
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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.
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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.
