Seafood Cassoulet

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22cm Stainless Steel Casserole
22cm Stainless Steel Casserole

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Serves 4


  • 225g (8 oz) white fish
  • 110g (4 oz) raw prawns
  • 110g (4 oz) mixed shellfish
  • 1 tbsp olive oil
  • 2 onions
  • 2 cloves of garlic
  • 1 x 400g tin of butter beans
  • 1 x 400g tin haricot beans
  • 300 ml (half a pint) fish stock
  • 2 tbsp sun dried tomato puree
  • Salt and pepper
  • Chopped parsley to garnish


Peel and chop the onion, crush the garlic and drain the cans of beans.

Heat the oil in a heavy based pan, add the onion and garlic and cook until sizzling. Cover and transfer to the Simmering Oven for 15 minutes or so, to soften.

When the onions are soft, add the drained beans, fish stock, seasoning and tomato puree, and then bring to the boil. Cover, and return the pan to the Simmering Oven until you are ready to eat.

Just before serving, tip the fish and shellfish into the pan, stir well and leave to stand for 5 minutes, to cook the fish.

Serve scattered with chopped parsley and a slice of crusty bread.


By Sarah Whitaker

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