Seafood Cassoulet

  

   

When I think of cassoulet, I think of heavy, hearty, hearthy - as in cooked in a large iron pot over the fire in an ancient kitchen fireplace.  Cassoulet is made for surviving the winter, the cold, dark, damp winter.  Most recipes for cassoulet call for duck leg, sausage, and pork.  Its white beans become a fourth fat delivery device, just the kind of thing you would want in the ruins of a medieval castle, still smoldering from the most recent sectarian strife.  

    

Rural southwestern France gave us traditional cassoulet, but their rustic tendencies do not always translate to our modern needs for time, convenience and lighter fare.  This seafood cassoulet from Le Cordon Bleu at Home is a take on the traditional dish, but is far less heavy and time consuming.  The biggest surprise is how a simple list of ingredients can provide so much more flavor in combination.  The trout, scallops and shrimp are lighter and healthier than the fat-filled pork and duck leg of cassoulet.  You will thank yourself for preparing this comfort food, and doing so without completely filling your arteries.  Serves 4.

    

Ingredients:

2 cups chicken stock

1 can white beans, such as Great Northern, drained and rinsed  

1 large onion, chopped

1 bouquet garni

2 carrots, diced

4 tbsp vegetable oil

6 tbsp butter

2 cloves garlic, minced

1 can diced tomatoes

2 trout filets

1/2 lb shrimp, peeled and cut into 1/2 inch pieces

1 cup scallops, in 1/2 inch chunks

1/2 cup bread crumbs

    

Directions:

Preheat the oven to 450 degrees.  In a sauce pan over medium high heat add the chicken stock, beans, 1/2 the onions, carrot and bouquet garni.  Bring to a boil and simmer.  Meanwhile, in a large sautee pan over medium high heat, warm 2 tbsp of butter and 2 tbsp oil.  When bubbling, add the trout and brown on both sides, seasoning with salt and pepper to taste.  Remove and cut into 1/2 inch pieces.  Brown the shrimp and scallops and set aside.  Add the remaining butter and oil and the remaining onions.  Soften the onions until just starting to turn golden then add the garlic.  Cook for 30 seconds and then add the tomato.  Season with salt and pepper and simmer for 15 minutes, reducing the heat if necessary.  Drain the bean mixture and add to the tomato mixture.  Stir in the cooked seafood and adjust the seasoning as needed.  Pour the combined cassoulet into an oven proof dish.  Spread the bread crumbs on top and dot with small pieces of the remaining 2 tbsp of butter.  Bake until the bread crumbs are golden brown, about 10 minutes.