SEAFOOD CASSOULET RECIPES

Name: Seafood cassoulet
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tbs Olive oil; 125 g Shortcut bacon chopped; 1 medium Brown onion chopped; 2 small Fennel bulb(s) thinly sliced; 2 individual Celery thinly sliced; 0.25 cup(s) Sweet white wine (60ml), dry; 400 g Canned diced tomatoes (1x400g can); 2 can(s) Canned cannellini beans, rinsed, drained (2x400g can); 0.5 cup(s) Fish stock (125ml); 2.5 cup(s) Savoy cabbage finely shredded; 250 g Ling, raw cut into 3cm pieces; 150 g Calamari or squid, raw (calamari), cleaned, hoods, cut into 3cm pieces; 12 individual Green prawns peeled, tails intact; 0.25 cup(s) Fresh flat-leaf parsley chopped; 2 tbs Fresh chives finely chopped; 1 tbs Fresh tarragon finely chopped

SEAFOOD CASSOULET | HEALTHY RECIPE | WW AUSTRALIA

Seafood cassoulet | Healthy Recipe | WW Australia image

This twist on a traditional French slow cooked meal is a family favourite. Rustic flavours from the vegetables and herbs infuse the seafood creating a wholesome dish.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 95 minutes

Prep Time 30 minutes

Cook Time 65 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tbs Olive oil
125 g Shortcut bacon chopped
1 medium Brown onion chopped
2 small Fennel bulb(s) thinly sliced
2 individual Celery thinly sliced
0.25 cup(s) Sweet white wine (60ml), dry
400 g Canned diced tomatoes (1x400g can)
2 can(s) Canned cannellini beans, rinsed, drained (2x400g can)
0.5 cup(s) Fish stock (125ml)
2.5 cup(s) Savoy cabbage finely shredded
250 g Ling, raw cut into 3cm pieces
150 g Calamari or squid, raw (calamari), cleaned, hoods, cut into 3cm pieces
12 individual Green prawns peeled, tails intact
0.25 cup(s) Fresh flat-leaf parsley chopped
2 tbs Fresh chives finely chopped
1 tbs Fresh tarragon finely chopped

Steps:

Heat half the oil in a large saucepan over medium-high heat. Cook bacon, stirring, for 5 minutes or until browned. Transfer to a plate.
Heat remaining oil in same pan over medium heat. Add onion, fennel and celery and cook, stirring occasionally, for 10 minutes or until softened. Add wine and bring to the boil. Add tomatoes, beans, stock and bacon and bring to the boil Reduce heat and simmer, covered, for 35 minutes.
Add cabbage, fish, squid and prawns and simmer, covered, for 8–10 minutes or until seafood is just cooked.
Meanwhile, combine parsley, chives and tarragon in a small bowl. Sprinkle cassoulet with herb mixture and serve with lemon wedges.

Nutrition Facts : Calories 299 kcal

CASSOULET RECIPE | FOOD NETWORK

Cassoulet Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 4 hours 27 minutes

Prep Time 40 minutes

Cook Time 3 hours 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator
1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece
6 ounces fresh pork rind or fatback, in 1 piece, rinsed well
10 cloves garlic
1 medium onion, halved, plus 1 medium onion, halved
1 carrot, coarsely chopped
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
10 cups water
4 confit duck legs
3 cups duck and veal demi-glace, dissolved in 3 cups water
2 large tomatoes, peeled, seeded and chopped
Coarse salt and freshly ground black pepper
4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise
1/2 pound fresh garlic sausage, cut into 8 slices
1/4 cup rendered duck fat, melted

Steps:

Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
Preheat oven to 325 degrees F.
Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

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