Cassoulet de Poissons - Fish and White Bean Stew

"Your boyfriend is a great cook, DiMicco."

Those words came straight from the mouth of my boyfriend, Jack.  This dish was so good, it allowed him to speak in third person.  

Jack is still cooking through the Le Cordon Bleu at Home cookbook, and I will say, he is kicking culinary a** and taking names.

I just wish he wouldn't speak in third person while doing it.  

I will say, though, that it was a great, great dinner.  Healthy and fresh.  There is something to be said about the beautiful simplicity in French food.  The flavors of the ingredients truly stand out and are not bogged down with spices or seasonings.  With french cooking, if you want a fish, you are going to taste a fish.  

The cassoulet is filled with white beans, onions, carrots, tomatoes, garlic, scallops, and my favorite and yours, monkfish.  It is topped with bread crumbs that results in a deliciously crisp surface that lends a nice contrast to the creamy beans and succulent fish.  

For those who fear the monk (fish, that is), any firm white fish can be substituted.  But don't fear the fish. 

Cassoulet de Poissons adapted from Le Cordon Bleu at Home

 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
 1 1/2 lb Monkfish fillets
 6 Sea scallops
 3/4 c Dried bread crumbs
 

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 with 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.

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.

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. Saute the monkfish and sliced scallops until golden brown
on both sides; set aside.  

Preheat the oven to 450F. 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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Funny, how we are cooking winterish foods on the east coast lately.
I just made this with chicken this week.

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