Try this Cassoulet De Poissons recipe, or contribute your own.

Still searching for what to cook ?

Name: Cassoulet De Poissons
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 tb Unsalted butter; 6 tb Vegetable oil; 3/4 c Dried bread crumbs; 30 30 oz whiting (6 @ 5oz each); 6 Sea scallops; Salt; 2 Carrots, sliced thin; 2 Medium onions, chopped fine; 3/4 lb Tomatoes, peeled, seeded; 2 Trout (about 1 lb each) or; 1 1/2 lb Monkfish fillets; 2 Cloves garlic, chopped fine; 3/4 lb Dried white beans (such as; And chopped; Black Pepper freshly ground; 1 Clove; 1 Medium onion; Great northern; 1 Bouquet garni

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

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. ~--

NOTES

Alert editor

Cassoulet De Poissons

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

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. ~--

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (358g)
Recipe Makes: 6 Servings

Calories: 824
Calories from Fat: 724 (88%)

Amt Per Serving		% DV

	Total Fat 80.5g	107 %
	Saturated Fat 44.9g	225 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 6g
Cholesterol 215.2mg		66 %
Sodium 101.2mg		3 %
Potassium 555.8mg		15 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 6.6g
Protein 20.2g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 824

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe