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October 2018

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Cassoulet De Poissons Recipe

Cassoulet De Poissons recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cassoulet De Poissons recipe  PDF


3/4 lb Dried white beans (such as
Great northern 1 Medium onion
1 Clove
1 Bouquet garni
Salt 2 Carrots, sliced thin
6 tb Vegetable oil
6 tb Unsalted butter
2 Medium onions, chopped fine
2 Cloves garlic, chopped fine
3/4 lb Tomatoes, peeled, seeded
And chopped Freshly ground pepper 2 Trout (about 1 lb each) or
30 oz whiting (6 5oz each)
1 1/2 lb Monkfish fillets
6 Sea scallops
3/4 c Dried bread crumbs
1. Soak the beans overnight in cold water to cover. Drain and rinse.
transfer to a large saucepan and cover with 4 to 5 inches of fresh cold water. Peel the whole onion and stud with the clove and add to the pan along with the bouquet garni. Bring to a boil and skim the froth that rises to the surface. Reduce the heat and simmer for 1 1/2 hours. Season to taste wth salt. Add the carrots and continue simmering until the carrots and beans are tender, about 30 minutes. Drain discard the bouquet garni and the onion. 2. While the beans are cooking, heat 3 tablespoons oil and 2 tablespoons
butter in a frying pan over low heat. Add the chopped onions and cook slowly, stirring occasionally, until tender but not colored. Add garlic and cook one minute. Add tomatoes, season with salt and pepper, and simmer for 15 minutes. 3. Clean the trout (or whiting) and cut into 1 inch slices. Cut the
monkfish fillets into 1 inch thick slices. Cut the scallops in half cross wise. Heat the remaining 3 tablespoons oil and 2 tablespoons of the butter in a large frying pan over high heat. Add the trout (or whiting) slices and saute until golden brown on both sides set aside. Brown the monkfish and sliced scallops in the same way set aside. 4. Preheat the oven to 450F.
5. Combine the tomato mi ture and drained beans in a saucepan and simmer
for 5 minutes. Taste and adjust seasonings. Spread one half of the mi ture over the bottom of a 10 15 gratin dish. Arrange the fish and scallops on top and cover with the remaining bean mi ture. Sprinkle with the bread crumbs and dot with the remaining 2 tablespoons of butter. Bake until the bread crumbs are golden brown, 10 15 minutes.

Cassoulet De Poissons recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
285 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Cassoulet De Poissons recipe  PDF   Tilapia recipes RSS   Thumsb up

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