200 gmdried cannellini beans, soaked overnight and drained150 mlolive oil2onions, finely chopped2 clovesgarlic, finely chopped3rashers of bacon, cut into 1cm strips200 mlred wine200 mlchicken stock750 gmcanned crushed tomatoes2fresh bay leaves2sprigs of thyme3confit duck legs, halved through joint (see note)3Toulouse sausages, blanched and halved widthways (see note)2 tbspvegetable oil6 (150gm each) blue-eye trevalla fillets, skin on
For cassoulet, combine beans and 2 litres of cold water in a medium saucepan. Bring to boil over high heat, then cook for 15 minutes or until cooked three-quarters of the way through.
Meanwhile, heat olive oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add bacon and cook for another 5 minutes. Add wine, cook for 5-7 minutes or until reduced by three quarters. Add stock, beans, tomatoes, bay leaf and thyme and bring to the boil. Season with sea salt and freshly ground white pepper, reduce heat to low-medium and cook, stirring occasionally, for 1 hour or until beans are very soft. Add sausages, cook for 10 minutes, then add duck and cook for another 5 minutes. Keep warm.
Preheat oven to 180C. Heat 1 tbsp vegetable oil in a large non-stick frying pan. Place three pieces of fish skin-side down in pan and cook over high heat for 2 minutes each side. Transfer to a heavy-based oven tray. Wipe pan out with absorbent paper, then repeat with remaining oil and fish. Roast for 4 minutes or until just cooked through.
Divide cassoulet between 6 warm plates, top with fish and serve immediately.
Note Confit duck legs are available from David
Jones Foodhalls and Simon Johnson. Toulouse (pork) sausages are
available from David Jones Foodhalls and select delicatessens.