Seafood cassoulet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White Navy Beans; soaked |
| 1 | pounds | Andouille Sausage |
| 1 | tablespoon | Ground Coriander |
| 2 | teaspoons | Ground Cumin |
| 1 | teaspoon | Ground Ginger |
| 1 | teaspoon | Dried Mustard |
| 4 | Sprigs Dill; tied with | |
| 4 | Sprigs Parsley | |
| 1 | large | Leek; white part only, cleaned and sliced |
| ¼ | cup | Olive Oil |
| 4 | Cloves Garlic; finely sliced | |
| ½ | cup | White Wine |
| 12 | Cherrystone Clams; scrubbed | |
| 2 | pounds | Mussels; scrubbed and debearded |
| 1 | Lemon; halved and seeded | |
| ½ | pounds | Large Shrimp; unshelled and cleaned |
| ½ | pounds | Sea Scallops; cleaned |
Directions
Bring 2 quarts water to a boil; add beans, sausage, spices mustard, dill, and parsley. Cook until beans are tender, about 55 minutes.
Remove beans and sausage, strain liquid; set aside. Saute leek in oil 1 minute; add garlic, cook 1 minute. Season to taste with salt and pepper. Add wine and clams. Cover and steam 10 minutes until clams open. Remove, discarding shells. Pour any shell liquid back into pot.
Add mussels, cover and cook 3 minutes until opened. Set aside with clams; discard shells. Remove leeks and garlic from cooking liquid; set aside. Strain liquid and combine with seafood liquid; reduce to ½ cup. Stir into beans along with leeks, garlic and lemon juice.
Cut sausage into ¾" slices. Toss shrimp and scallops with other shellfish. Layer ⅓ beans in a 2½ quart casserole. Add half the seafood and sausage, another third of the beans, the remaining seafood and beans. Cover and bake at 325øF for 1 ½ hours.
Per Serving: 732 calories, 46 g protein, 53 g carbohydrate, 56 g fat, 11 g saturated fat, 146 mg cholesterol, 736 mg sodium, 5 g fiber.
Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA