Seafood and white bean stew (cassoulet) with salt cod, garlic, and toulouse sausage.


by: KillBunny

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat.The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.


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serves: 6

3/4 cup (175 ml) olive oil

1 (8-oz/225-g) Toulouse sausage (cut into 1-inch (2.5-cm) pieces)

pinch of dried red pepper flakes

3 cups (550 g) dried white haricot beans (soaked in cold water overnight)

6 cloves garlic (minced)

2 leaves bay

2 sprigs of thyme

3 3/4 cups (900 ml) Chicken Stock

8 oz (225 g) Fresh Salted Cod (soaked)

12 oz (350 g) squid (cleaned and cut into thin slices)

8 oz (225 g) monkfish fillet (cut into 1-inch (2.5-cm) pieces)

2 cups (100 g) coarse fresh white breadcrumbs

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Seafood and white bean stew (cassoulet) with salt cod, garlic, and toulouse sausage.

Servings Per Recipe: 6

Amount per Serving

Calories: 1580

  • Total Fat: 39.9 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 199 mg
  • Sodium: 3266.5 mg
  • Total Carbs: 199.7 g
  •     Dietary Fiber: 44 g
  •     Sugars: 6.1 g
  • Protein: 113.3 g

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1.  To salt your own cod, pour a 1/2-inch (1-cm) layer of salt over the bottom of a shallow, plastic container. Put a thick piece of unskinned cod fillet on top and cover with another thick layer of salt. Cover and refrigerate overnight.

2.  The next day, lift the now rigid piece of cod out of the salt and rinse under cold water.

3.  Put the fish into a large bowl and cover with lots of fresh water. Let soak for 1 hour.

4.  Rinse off the excess salt, then let the cod soak in fresh cold water for 24-48 hours, depending on the thickness of the fillet, changing the water now and then. (Commercially produced salt cod will be almost completely dried out and needs much longer soaking.)

5.  To make the brandade, drain the soaked cod and remove the skin and bones. Simmer gently in water for 5 minutes, then Iift out, drain well, and put into a food processor.

6.  Hold the squid's body in one hand and the head with the other, and gently pull the head away from the body, taking the milky white intestines with it.

7.  Remove the tentacles from the head by cutting them off just in front of the eyes. Discard the head and separate the tentacles if they are large.

8.  Squeeze out the beak-like mouth from the center of the tentacles and discard it.

9.  If you want to retain the ink sac, look among the intestines for a very small, pearly white pouch with a slight blue tinge and carefully cut it away.

10.  Reach into the body and pull out the clear, plastic-like quill.

11.  Pull off the two fins from either side of the body pouch. Then pull away the brown, semi-transparent skin from both the body and the fins. Wash out the body pouch with water.

12.  Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Open it out flat and pull away any remaining intestines and membrane.

13.  Score what was the inner side in a diamond pattern using the tip of a small, sharp knife, taking care not to cut too deeply. Then cut into 1-inch (2.5-cm) squares and set aside.

14.  Preheat the oven to 300°F (150°C). Heat 1/2 cup (120 ml) of the olive oil in a large casserole. Add the sausage pieces and pepper flakes, and fry for 4 minutes, until the sausage is lightly browned.

15.  Drain the beans and add them to the casserole with four of the minced garlic cloves, the bay leaves, thyme sprigs, 2 1/2 cups (600 ml) of the chicken stock, and some freshly ground black pepper. Cover with foil or a well-fitting lid and bake for 1 1/2 hours, until the beans are tender and most of the liquid has been absorbed.

16.  Drain and skin the prepared salted cod and cut it into 1-inch (2.5-cm) pieces. Heat a little of the remaining oil in a frying pan over a high heat and sear the squid and monkfish, in batches if necessary, until nicely browned. Stir them into the cooked beans, along with the salted cod, the rest of the chicken stock, and a little more seasoning to taste. Increase the oven temperature to 400°F (200°C).

17.  Put the breadcrumbs into a bowl and rub in the remaining oil. Stir in the remaining garlic, the chopped parsley, and a little salt and pepper. Spread this over the top of the beans. Return to the oven and bake, uncovered, for 30 minutes, until crisp and golden.

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