Novelli's Cassoulet de Cabillaud – Cassoulet of Cod

 Serves: 4

Popular in the Languedoc and Midi-Pyrénées regions of France, white beans are used as a base for this wonderful dish.

Chef’s Tip

Fresh fish is a very important part of this recipe as the fresher the fish, the better the flavours.

600g cod fillets

300g white beans (soaked overnight)

3 onions (sliced)

3 cloves garlic (crushed)

150g smoked pancetta (sliced) or lardons

4 tomatoes (chopped)

1 tbsp rosemary

1 tsp honey

1 tsp white wine vinegar

250ml dry white wine

1 tbsp tomato purée

100g white breadcrumbs (toasted in a dry pan)

100g Parmesan cheese (finely grated)

1 tbsp parsley (chopped)

80ml extra virgin olive oil


Beans Soak the beans in water overnight or in warm water for up to three hours. Strain and keep to one side.

For the Cassoulet Sweat the onions, garlic, pancetta, tomatoes and rosemary for about 10 minutes in a hot, large sauté pan. Add the honey and vinegar. Reduce the liquid a little, then add the white wine, tomato purée and the soaked beans. Simmer, covered, for 40 minutes then place the cod into the pan, skin-side down. Continue simmering, with the lid on, for a further 10 minutes. Place to one side.

For the Parmesan Crumb In a separate bowl, mix the Parmesan cheese, toasted breadcrumbs and chopped parsley with the olive oil and stir thoroughly.

To Serve

Spoon the Parmesan mixture over the fish and bean mixture. Place under a hot grill until the cheese starts to change colour. Serve immediately.

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