There's nothing more warming than a cassoulet. In this version I've cut down on the amount of meat and replaced it with a small portion of blue-eye. - Jeremy Strode, Bistrode
- 200 gm dried cannellini beans, soaked overnight and drained
- 150 ml olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 3 rashers of bacon, cut into 1cm strips
- 200 ml red wine
- 200 ml chicken stock
- 750 gm canned crushed tomatoes
- 2 fresh bay leaves
- 2 sprigs of thyme
- 3 confit duck legs, halved through joint (see note)
- 3 Toulouse sausages, blanched and halved widthways (see note)
- 2 tbsp vegetable oil
- 6 blue-eye trevalla fillets, skin on (150gm each)
- 1For 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.
- 2Meanwhile, 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.
- 3Preheat 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.
- 4Divide 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.