Seafood Cassoulet

Name: Seafood Cassoulet
Yield: 6
Ingredients: 450.0g Bass fillets, skin removed, cut into 6 pieces; 225.0g Shrimp, cleaned; 225.0g Scallops, dry packed; 0.0pinch Kosher salt and black pepper to taste; 0.0pincée Sugar, as needed; 60.0ml Olive oil; 115.0g Bacon, diced; 75.0g Onion(s), diced; 45.0g Fennel, diced; 85.0ml White, wine; 15.0ml Tomato paste; 125.0g White beans, cooked; 200.0g Tomatoes, peeled, seeded, diced; 0.5liter, prepared Knorr® Professional Fish Bouillon Base 6 x 1 kg; 60.0ml Heavy cream; 0.0x Chervil, for garnish

A new take on the traditional, slow-cooked French white bean casserole features fish fillet, shrimp and scallops—plus rich and flavourful Knorr® Fish Bouillon.

...

Prepare the Seafood

Bass fillets, skin removed, cut into 6 pieces 450.0 g
Shrimp, cleaned 225.0 g
Scallops, dry packed 225.0 g
Kosher salt and black pepper to taste
Sugar, as needed

Prepare the Cassoulet

Olive oil 60.0 ml
Bacon, diced 115.0 g
Onion(s), diced 75.0 g
Fennel, diced 45.0 g
White, wine 85.0 ml
Tomato paste 15.0 ml
White beans, cooked 125.0 g
Tomatoes, peeled, seeded, diced 200.0 g
Knorr® Professional Fish Bouillon Base 6 x 1 kg 0.5 liter, prepared
Knorr® Professional Fish Bouillon Base 6 x 1 kg
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Heavy cream 60.0 ml
Chervil, for garnish

Seafood

Main Course

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Gluten free

Seafood

A new take on the traditional, slow-cooked French white bean casserole features fish fillet, shrimp and scallops—plus rich and flavourful Knorr® Fish Bouillon.

...

Preparation

Prepare the Seafood
- Season seafood with small amount of salt and sugar, and let cure 30 minutes in the refrigerator. Rinse, and pat dry with a paper towel. Season if desired with additional salt and pepper to taste.
Prepare the Cassoulet
- Heat ½ of the olive oil in a sauté pan. Add the fish, shrimp and scallops to the pan and cook until all are cooked through and browned. Remove and set aside for service.
- In the same pan, add the remaining oil and heat. Add the bacon, onions and fennel, and sauté until the vegetables are soft, about 5 minutes. Deglaze the pan with the white wine, and reduce by 2/3.
- Add the tomato paste, cooked beans, and tomatoes. Add the prepared Knorr® Fish Bouillon. Allow to cook down for 5 minutes, until a stew-like consistency is reached.
- Add cream, and adjust seasoning. Add seafood back to pan and fold into stew.
- Plate with garnish of chervil.