Cassoulet De Poissons

* Exported from MasterCook *

CASSOULET DE POISSONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Dried white beans (such as
Great northern
1 Medium onion
1 Clove
1 Bouquet garni
Salt
2 Carrots, sliced thin
6 tb Vegetable oil
6 tb Unsalted butter
2 Medium onions, chopped fine
2 Cloves garlic, chopped fine
3/4 lb Tomatoes, peeled, seeded
And chopped
Freshly ground pepper
2 Trout (about 1 lb each) or
30 oz whiting (6 @ 5oz each)
1 1/2 lb Monkfish fillets
6 Sea scallops
3/4 c Dried bread crumbs

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.
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