Seafood Cassoulet

On Sunday, December 4th, 2011

  • Cooking time: More than 1 hour
  • Serves: 4
  • Type: Seafood


  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 2 carrots, sliced or chopped
  • 1 can tomatoes, chopped
  • 750ml (3 cups) chicken stock (or substitute water if preferred)
  • 1 & 1/2 cup of canned haricot beans
  • 1 lemon, rind grated
  • 1 tsp saffron threads, soaked in 1 tablespoon warm water
  • 1kg fillet blue eye cod, cut into chunks lightly salted for 20 minutes
  • 1kg black mussels, cleaned and bearded and steamed open
  • 1/4 cup chopped parsley

Preparation method

Tie the bay leaves and thyme together with string.
Saute onion and garlic until soft and translucent, then add the carrot, tomatoes and stock.

Add the herbs and lemon rind and simmer covered for ½ hour.

Cube the fish, add to braising liquid with the mussels and continue to simmer for a further 1/2 hour.

Once fish has cooked and mussels have opened, scatter with chopped parsley and serve with a bitter green salad and crusty fresh bread.

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