SEAFOOD CASSOULET 

I love this recipe I’m going to share with you here, you can use any firm fleshed fish you want, the choice is up to you

 

 

This recipe will serve 4 people

SHOPPING LIST

400g of fish fillets (salmon, Sea bass, monkfish are great)

200g of peeled tiger prawns

Splash of rapeseed oil

8 scallops

100g of smoked bacon chopped

1 onion finely chopped

1 small fennel bulb finely chopped

6 ripe tomatoes roughly chopped

200ml white wine

1 tbsp of tomato purée

1 can of haricots beans

400ml fish stock

100ml double cream

Good bunch of parsley chopped

METHOD

Make sure all the fish is free from bones

Gently sauté the fish in batches taking care not to over cook

Transfer to a warm plate

Preheat the oven to 180c

In an oven proof pan add a splash of oil and fry the bacon, onion, and fennel until soft

Add the wine and cook until it has evaporated

Now add the chopped tomatoes and tomato purée

Cook for 5 minutes

Stir in the tin of haricot beans and stock, bring to the boil and then add the cream

Place the fish on top and gently stir in

Cover with foil and place in the oven and cook for 10 minutes

Remove from the oven and sprinkle with the chopped parsley

Serve and enjoy

You’re going to love this, a fantastic dish to place in the centre of the table for people to help themselves, enjoy with friends over a glass of wine

Jon

See My new series Fish and Tips on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores.
Apple available at

https://itunes.apple.com/gb/app/simply-good-food-tv/id944874041?mt=8
Android available at

https://play.google.com/store/apps/details?id=com.peter.sgftv

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