Seafood cassoulet
4
Points®
Total time: 1 hr 35 min • Prep: 30 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Shortcut bacon
125 g, chopped
Brown onion
1 medium, chopped
Fennel
2 small, thinly sliced
Celery
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
Instructions
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.
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