Cassoulet De Poissons
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cassoulet De Poissons
  Seafood    Cassoulet  
Last updated 6/12/2012 12:46:50 AM. Recipe ID 7281. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cassoulet de poissons
 Categories: Seafood
      Yield: 6 Servings
    3/4 lb Dried white beans (such as
           Great northern
      1    Medium onion
      1    Clove
      1    Bouquet garni
      2    Carrots, sliced thin
      6 tb Vegetable oil
      6 tb Unsalted butter
      2    Medium onions, chopped fine
      2    Cloves garlic, chopped fine
    3/4 lb Tomatoes, peeled, seeded
           And chopped
           Freshly ground pepper
      2    Trout (about 1 lb each) or
           30 oz whiting (6 @ 5oz each)
  1 1/2 lb Monkfish fillets
      6    Sea scallops
    3/4 c  Dried bread crumbs
  1.  Soak the beans overnight in cold water to cover. Drain and rinse.
      transfer to a large saucepan and cover with 4 to 5 inches of fresh
      cold water.  Peel the whole onion and stud with the clove and add
      the pan along with the bouquet garni.  Bring to a boil and skim
      froth that rises to the surface.  Reduce the heat and simmer for
  1 1/2
      hours.  Season to taste wth salt.  Add the carrots and continue
      simmering until the carrots and beans are tender, about 30
      Drain; discard the bouquet garni and the onion. 2. While the
  beans are cooking, heat 3 tablespoons oil and 2 tablespoons
      butter in a frying pan over low heat.  Add the chopped onions and
      slowly, stirring occasionally, until tender but not colored. Add
      garlic and cook one minute.  Add tomatoes, season with salt and
      pepper, and simmer for 15 minutes. 3. Clean the trout (or
  whiting) and cut into 1 inch slices. Cut the
      monkfish fillets into 1 inch thick slices.  Cut the scallops in
      cross-wise.  Heat the remaining 3 tablespoons oil and 2
      of the butter in a large frying pan over high heat. Add the trout
      (or whiting) slices and saute until golden brown on both sides;
      aside.  Brown the monkfish and sliced scallops in the same way;
      aside. 4. Preheat the oven to 450F. 5. Combine the tomato mixture
  and drained beans in a saucepan and simmer
      for 5 minutes.  Taste and adjust seasonings. Spread one-half of
      mixture over the bottom of a 10x15" gratin dish. Arrange the fish
      and scallops on top and cover with the remaining bean mixture.
      Sprinkle with the bread crumbs and dot with the remaining 2
      tablespoons of butter.  Bake until the bread crumbs are golden
      10-15 minutes. ~--

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 7281 (Apr 03, 2005)

[an error occurred while processing this directive]