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Photo of Seafood cassoulet by WW

Seafood cassoulet

Total Time
1 hr 35 min
30 min
1 hr 5 min
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.


Olive oil

1 tbs

Shortcut bacon

125 g, chopped

Brown onion

1 medium, chopped


2 small, thinly sliced


2 stick(s), thinly sliced

Sweet-style white wine

¼ cup(s), (60ml), dry

Canned diced tomatoes

400 g, (1x400g can)

Canned cannellini beans, rinsed, drained

2 400g can, (2x400g can)

Fish stock

½ cup(s), (125ml)

Savoy cabbage

2½ cup(s), finely shredded

Ling, raw

250 g, cut into 3cm pieces

Calamari or squid, raw

150 g, (calamari), cleaned, hoods, cut into 3cm pieces

Raw peeled prawns

12 small, peeled, tails intact

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh chives

2 tbs, finely chopped

Fresh tarragon

1 tbs, finely chopped


  1. 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.
  2. 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.
  3. Add cabbage, fish, squid and prawns and simmer, covered, for 8–10 minutes or until seafood is just cooked.
  4. Meanwhile, combine parsley, chives and tarragon in a small bowl. Sprinkle cassoulet with herb mixture and serve with lemon wedges.


You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.