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
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
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.