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Seafood cassoulet

I love this recipe I'm going to share with you here, you can use any firm fleshed fish you want, the choice is up to you

This recipe will serve 4 people


  1. 400g of fish fillets (salmon, Sea bass, monkfish are great)

  2. 200g of peeled tiger prawns

  3. Splash of rapeseed oil

  4. 8 scallops

  5. 100g of smoked bacon chopped

  6. 1 onion finely chopped

  7. 1 small fennel bulb finely chopped

  8. 6 ripe tomatoes roughly chopped

  9. 200ml white wine

  10. 1 tbsp of tomato purée

  11. 1 can of haricots beans

  12. 400ml fish stock

  13. 100ml double cream

  14. Good bunch of parsley chopped


  1. Make sure all the fish is free from bones

  2. Gently sauté the fish in batches taking care not to over cook

  3. Transfer to a warm plate

  4. Preheat the oven to 180c

  5. In an oven proof pan add a splash of oil and fry the bacon, onion, and fennel until soft

  6. Add the wine and cook until it has evaporated

  7. Now add the chopped tomatoes and tomato purée

  8. Cook for 5 minutes

  9. Stir in the tin of haricot beans and stock, bring to the boil and then add the cream

  10. Place the fish on top and gently stir in

  11. Cover with foil and place in the oven and cook for 10 minutes

  12. Remove from the oven and sprinkle with the chopped parsley

  13. Serve and enjoy

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