Cassoulet De Poissons recipe
Home » Recipes By Ingredient » Fish Recipes » Cassoulet De Poissons recipe
Categories of Recipe
Beans and Grains Recipes
Fish Recipes
Scallops Recipes
Sea food Recipes
Tomatoes Recipes
Trout Recipes
 
Timings & Yeildings
Prepration : 2hours15minutes
Cooking : 15minutes
Total : 2hours
Yeildings: 30min
Direction and Ingredients
Amount Ingredient Preparation
3/4 pound beans, dried white beans (such as Great Northern)
1 medium onion
1 cloves
1 bouquet garni
salt
2 carrots thinly sliced
6 tablespoons vegetable oil
6 tablespoons butter, unsalted
2 medium onions fine
2 cloves garlic fine
3/4 pound tomatoes peeled, seeded and chopped
Freshly ground pepper
2 trout (about 1 lb each) or 30 oz whiting (6 - 5oz)
1 1/2 pounds monkfish fillets
6 Sea sea scallops
3/4 cup bread crumbs dried
 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 resh cold water.

Peel the whole onion and stud with the clove and add to the
pan along with the bouquet garni.

Bring to a boil and skim the 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 3 minutes.

Drain; discard the bouquet garni and the onion.

2. While the beans are cooking, heat 3 tablespoons oil and 2 tablespoons butter. Add the chopped onions and cook 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 half cross-wise.

Heat the remaining 3 tablespoons oil and 2 tablespoons 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; set aside.

Brown the monkfish and sliced scallops in the same way; set
aside.

4. Preheat the oven to 45F.

5. Combine the tomato mixture and drained beans in a saucepan

Taste and adjust seasonings.

Spread one-half of the mixture over the bottom of a 1x15" 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 brown, 1-15 minutes.


Recipe Navigation
Recipes by Country
Mexican Recipes
China Recipes
Canadian Recipes
Italian Recipes
Vietnamese Recipes
Asian2 Recipes
Nuts Recipes
Indonesian Recipes
Mexican2 Recipes
Iranian Recipes
More
Recipes By Cuisine
Desserts Recipes
Jewish Recipes
Cajun Recipes
Greek Recipes
Dairy Recipes
Ojibway Recipes
Dessert Recipes
Caribean Recipes
Hungarian Recipes
Creole Recipes
More
Recipes By Ingredient
Chicken Recipes
Rice Recipes
Cheese and Eggs Recipes
Eggs Recipes
Sauces Recipes
Meat Recipes
Fish Recipes
Marinades Recipes
Cheese Recipes
Lamb Recipes
More
Miscellaneous Recipes
Crock Pot and Slow Cooker Recipes
Cake Recipes
Low Calorie Recipes
Vegetables Recipes
Side Dish Recipes
Diabetic Recipes
Moms Recipes
Dressings Recipes
Fruits Recipes
Stews Recipes
More