Cod and shrimp cassoulet with white beans, winter vegetables
A traditional French dish, this cassoulet combines cod and shrimp with tender white beans and a selection of winter vegetables. The mixture is slowly simmered to develop rich, balanced flavours, enhanced by garlic, aromatic herbs, and a savoury broth.
Chef's choice, Low Carb
Ingredients
Portions:
4
150 g
cod fillets
100 g
peeled prawns
100 g
cooked white beans
Vegetable Stock:
1 small onion
1 small carrot
1 celery stalk
1 sprig fresh thyme
1 bay leaf
5 black peppercorns
1/2 leek, sliced
Winter Vegetables:
1 small turnip, diced
1 small orange carrot, sliced
50 g
cherry tomatoes, halved
Seasoning and Flavorings:
1 tbsp
Casa olive oil
1 tbsp
tomato paste
1 clove garlic, minced
0.25 tsp
Espelette pepper
0.25 tsp
ground white pepper
0.5 tsp
fine salt
Herbs:
1 sprig fresh sage
1 tbsp flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the white beans and soak them overnight in cold water. Drain and set aside.
- In a large pot, heat Casa olive oil over medium heat. Add finely chopped onion, garlic, and leeks. Sauté until softened.
- Add diced turnip, carrot, and cherry tomatoes to the pot. Cook for a few minutes, then stir in tomato purée and tomato paste.
- Pour in the vegetable stock and bring to a simmer. Add soaked beans, fresh thyme, bay leaf, and Espelette pepper. Cook for 15 minutes.
- Add cod fillets and peeled prawns to the pot. Season with fine salt and ground white pepper. Simmer until seafood is cooked through, about 5 minutes.
- Garnish with fresh sage and flat-leaf parsley before serving.
For a richer flavor, consider incorporating a splash of white wine to the broth.
This is a perfect dish for cold winter days.