Seafood & White Bean Cassoulet
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Seafood & White Bean Cassoulet
Recipe By Courtney Roulston
Ingredients
180 g firm Coles deli white fish (optional: snapper, flathead or barramundi)
6 raw/green Coles deli Australian king/tiger prawns, shells on
500 g Coles deli mussels (optional: pipis or clams)
⅓ cup (80 ml) Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
½ brown onion, diced
2 cloves garlic
¼ cup white wine
½ leek, white part only, sliced
½ carrot, finely diced
¼ small fennel bulb, finely diced, fronds reserved
½ can Coles white beans, drained
1 slice sourdough bread, crusts removed
2 tbsp flat leaf parsley
baguette bread to serve
Method
Cut the fish into 4 large chunks and set aside. Peel the heads from the prawns and set aside in a bowl.
Place the sourdough bread into a small food processor and blitz with the parsley, 1 clove garlic, 1 tablespoon of oil and a pinch of salt until combined. Heat a frying pan over a medium heat and add in the breadcrumb mixture. Toast for 2 - 3 minutes, or until the mixture is crispy. Set aside to use later on.
Place the same pan back onto the heat with 2 tablespoons of oil over a medium heat. Add in the prawns and cook for 30 seconds each side, or until the shells are just starting to turn pink and remove from the pan. Leave the pan on the heat and add in the prawn heads, diced onion and remaining garlic clove. Cook for 2 minutes to soften then add in the mussels and the wine. Cook until the clams start to open then set the clams aside with the prawns. Strain the stock and reserve in a bowl.
Heat remaining oil in the same pan over a medium heat and cook the leek, carrot and fennel with a pinch of salt for 3 - 4 minutes. Add in the reserved stock, white beans and ½ cup of water. Bring up to a gentle simmer then add in the fish and poach for 2 minutes. Add in the reserved prawns and mussels then cover with a lid and leave for 2 minutes to finish cooking the fish and warming the prawns through. Scatter the breadcrumb mixture over the top along with the fennel fronds. Serve with crusty baguette on the side.
