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Cassoulet of Baked Halibut
Recipe By: Daniel Chong-Jiménez
Serves: 4
Amount Measure Ingredient -- Preparation Method
4 each 6-ounce portions of halibut filet
8 each scallops
1/2 cup coarsely chopped lobster claw meat
1/2 cup cooked navy beans
12 each roasted garlic clove halves
2 tablespoons capers
oil spray
salt and pepper
herb mix, as follows -
2 parts chopped parsley
1 part chopped thyme
1 part finely chopped basil
1 part chopped chives
--- For the tomato broth ---
1 1/2 cups fish broth
1 cup chopped tomato
1/2 cup equal parts carrot, celery & onion
1 teaspoon roasted, ground fennel seeds
1 teaspoon minced garlic
1 teaspoon saffron threads
1 each bay leaf
olive oil spray
salt and pepper -- to taste
Directions:
--- For the tomato broth ---
1. Purée the tomato to a smooth consistency and pass through a fine mesh
strainer - set aside.
2. Heat a sauce pot to medium heat and spray with a little oil.
3. Add the mirepoix, garlic, fennel seed and bay leaf and cook until the
vegetables are translucent.
4. Add the saffron, fish broth and tomato product.
5. Simmer for 15 minutes - set aside.
6. Season the fish portions with salt, pepper and herb mix.
7. Heat a pan to high heat and sear both sides of the filet.
8. Combine the lobster meat, beans, roasted garlic and capers and divide
among 4 cassoulet dishes.
9. Transfer the seared filet to a cassoulet dish.
10. Add 2 scallops per dish.
11. Ladle enough broth to reach the rim of the dish.
12. Bake each in small, individual casserole at 400ºF for 10 - 12 minutes.
13. Enjoy!
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NOTES : Nutritional facts per portion: 277 kcal, 46 g protein, 10 g carbohydrate,
5 g fat
For family style, follow the same procedure, placing all the portions on
one casserole.
COMMENT: THIS IS A FAVORITE AMONG MANY OF OUR GUESTS BECAUSE ITS VERY SATISFYING, YET NOT HIGH IN CALORIES SO THEY DO NOT FEEL OVERBURDENED BY THE MEAL.