Cassoulet de poissons

 
                           CASSOULET DE POISSONS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Dried white beans (such as
                         Great northern
    1                    Medium onion
    1                    Clove
    1                    Bouquet garni
                         Salt
    2                    Carrots, sliced thin
    6       tb           Vegetable oil
    6       tb           Unsalted butter
    2                    Medium onions, chopped fine
    2                    Cloves garlic, chopped fine
      3/4   lb           Tomatoes, peeled, seeded
                         And chopped
                         Freshly ground pepper
    2                    Trout (about 1 lb each) or
                         30 oz whiting (6 @ 5oz each)
    1 1/2   lb           Monkfish fillets
    6                    Sea scallops
      3/4   c            Dried bread crumbs
 
   1.  Soak the beans overnight in cold water to cover.
   Drain and rinse.
       transfer to a large saucepan and cover with 4 to 5
   inches of fresh
       cold water.  Peel the whole onion and stud with
   the clove and add to
       the pan along with the bouquet garni.  Bring to a
   boil and skim the
       froth that rises to the surface.  Reduce the heat
   and simmer for 1 1/2
       hours.  Season to taste wth salt.  Add the carrots
   and continue
       simmering until the carrots and beans are tender,
   about 30 minutes.
       Drain; discard the bouquet garni and the onion.
   2.  While the beans are cooking, heat 3 tablespoons
   oil and 2 tablespoons
       butter in a frying pan over low heat.  Add the
   chopped onions and cook
       slowly, stirring occasionally, until tender but
   not colored.  Add
       garlic and cook one minute.  Add tomatoes, season
   with salt and
       pepper, and simmer for 15 minutes.
   3.  Clean the trout (or whiting) and cut into 1 inch
   slices.  Cut the
       monkfish fillets into 1 inch thick slices.  Cut
   the scallops in half
       cross-wise.  Heat the remaining 3 tablespoons oil
   and 2 tablespoons
       of the butter in a large frying pan over high
   heat.  Add the trout
       (or whiting) slices and saute until golden brown
   on both sides; set
       aside.  Brown the monkfish and sliced scallops in
   the same way; set
       aside.
   4.  Preheat the oven to 450F.
   5.  Combine the tomato mixture and drained beans in a
   saucepan and simmer
       for 5 minutes.  Taste and adjust seasonings.
   Spread one-half of the
       mixture over the bottom of a 10x15" gratin dish.
   Arrange the fish
       and scallops on top and cover with the remaining
   bean mixture.
       Sprinkle with the bread crumbs and dot with the
   remaining 2
       tablespoons of butter.  Bake until the bread
   crumbs are golden brown,
       10-15 minutes.
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