Cooking Recipe Cassoulet De Poissons
Recipe Ingredients
Directions
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
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 30
minutes.
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
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 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
the
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
brown,
10-15 minutes. ~--