Fish and Saffron Cassoulet

Name: Fish and Saffron Cassoulet
Ingredients: 4 tablespoons breadcrumbs; 600 ml/1 pint fish stock; 400 g/14 oz cannellini or other white beans, soaked overnight and par-boiled; 400 g/14 oz cannellini or other white beans, soaked overnight and par-boiled; 750 g/1½ lb fish, prepared weight (see Cook’s tip); 300 ml/½ pint dry white wine; 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 2 tablespoons parsley, finely chopped, plus extra for garnish; 6 cloves garlic, crushed; 2 onions, thinly sliced; 1 tablespoon duck fat or extra virgin olive oil; 1 tablespoon duck fat or extra virgin olive oil; 4–6 rashers streaky bacon or 100 g/4 oz salt pork, diced; 4–6 rashers streaky bacon or 100 g/4 oz salt pork, diced

Preparation info

serves
6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

Inspiration from the same part of France is also responsible for this recipe, which I devised on my return home from Albi. If you forget to soak the cannellini overnight, you can use a couple of 400 g/ 14 oz cans of white beans.

Ingredients

Main course

Ingredients

Method