Seafood Cassoulet

Cook time 1 hour and 30 minutes (+ overnight soaking)
Servings 4

Ingredients

3 tbsp extra virgin olive oil
1 large carrot, cut into 1cm rounds
4 cloves of garlic, bruised
1 onion, finely chopped
1 tbsp tomato paste
1 cup white wine
1 x 410g can Ardmona Rich and Thick Classic
Pinch cayenne pepper
250g white beans, soaked overnight in lots of water
1 bouquet garni (a few sprigs of parsley, thyme and bay leaf, tied together)
400g piece of salted cod, soak in lots of water overnight
2 small calamari, cleaned, cut into bite size pieces, tentacles cut in half
4 large scallops (with roe if possible)
1kg mussels
8 prawns, head in tact, shelled and deveined

Topping
¾ cup fresh coarse breadcrumbs
60ml extra virgin olive oil
1 clove garlic
2 anchovies
1 large handful of parsley
½ a lemon, juiced
1 tsp lemon zest
Salt and pepper

Seafood Cassoulet

Method

In a large pot add 1 tablespoon of the oil over medium-high heat and sauté the onions, garlic and carrots until softened. Add tomato paste, cayenne pepper and bouquet garni and cook for 30 seconds before deglazing with the wine. Add the Ardmona Thick and Rich tomatoes and mix together well. Rinse and drain the beans and place into the pot along with enough water to cover the beans. Ensure the beans are completely submerged (about 10cm above bean level). Bring to the boil, and then reduce heat and add the salted cod and cook, covered, for 1 ½ hours or until the beans are soft and creamy. It is important not to season the beans until they are completely cooked.

Once cooked remove bouquet garni and shred the fish. Place back in the pot of beans. Taste the beans and correct seasoning with salt and pepper.

Place a large sauté pan over a high heat and add 1 tablespoon of olive oil to a pot. Add the mussels and place the lid on. Cook for 3-4 minutes shaking the pot once or twice until they open. Strain and once cool enough to handle pick the meat out of the shells. Discard shells. Wipe the pan clean and add another tablespoon of oil. Flash-fry the calamari and scallops and season with salt, pepper and extra cayenne, if desired. Reserve with the mussel meat. It’s important to leave the seafood slightly undercooked as it is going to go into the oven.

For the topping, place the breadcrumbs and 40ml of the oil into a large pan and toast over a medium heat, tossing frequently until the bread becomes golden and crunchy. Drain on some paper towel. In a mortar and pestle, pound the garlic with a little salt and the anchovies. Add the parsley and bruise into a rough paste. Mix in the lemon zest and juice and remaining olive oil.

Preheat the oven to 180°C.

To assemble, in a large ovenproof earthenware or casserole dish pour in half of the beans and cod (straining a little of the liquid), and then arrange the cooked seafood. Add the remaining beans and then add the prawns to the top. Drizzle over 1/2 of the parsley paste and bake for 6-8 mins or until the prawns are just cooked. Remove from the oven and drizzle over the remaining parsley paste and the crunchy breadcrumbs.