Shellfish Cassoulet with Lobster / Clams / Tarragon-Buttered Bread

Name: Shellfish Cassoulet with Lobster / Clams / Tarragon-Buttered Bread
Yield: Serves 4 to 6
Ingredients: 1 cup (250 mL) chopped carrots; 3 cloves garlic, chopped; 1 medium onion, chopped; 1 Tbsp (15 mL) olive oil; Demi baguette, for serving; 10 medium-size clams, fresh; 1 whole precooked lobster; ½ tsp (2.5 mL) dried tarragon; ¾ cup (180 mL) unsalted butter; 6 cups (1.5 L) beef broth; 1 tsp (5 mL) seafood seasoning; 1 tsp (5 mL) paprika; 2 sprigs thyme; 1 bay leaf; 1 cup (250 mL) chopped celery; Pinch of chili flakes; 1 tsp (5 mL) vegetable oil; 5 raw chorizo sausage links, halved; ½ cup (125 mL) diced onion; ½ tsp (2.5 mL) minced garlic; 1 tsp (5 mL) lemon zest; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) pepper; 2½ Tbsp (40 mL) all-purpose flour; Salt, to taste; Pepper, to taste; 2 cups (500 mL) canned cannellini beans, drained; 1 Tbsp (15 mL) crushed garlic; ½ cup (125 mL) diced carrots; ½ cup (125 mL) diced celery

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

The first time I had a classic cassoulet, I was immediately in love with the richness and the amount of flavour packed into this little dish. My version packs the same punch but is chock full of seafood. The richness from the sausage and lobster stock gives a twist to an old classic that sticks to your ribs.

Cassoulet gets its name from the dish it’s cooked and served in. I place mine on a trivet with a big serving spoon and we all dig in.

Shellfish Cassoulet with Lobster / Clams / Tarragon-Buttered Bread

Ingredients

Method

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