seafood cassoulet with saffron, parsley, dill & tarragon
"The cassoulet is a great alternative to the old heavy French duck cassoulet and easy to prepare ahead of time." Paul Baker
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Ingredients
- 400g haricot beans, dried
- 1kg mussels
- 500g baby octopus
- 12 king prawns
- 1 bulb fennel, finely chopped
- 3 sticks celery, finely chopped
- 1 brown onion, finely chopped
- 2 red chillies, finely chopped
- 3 cloves garlic, finely chopped
- 1 orange peel
- 2 cinnamon sticks
- 3 star anise
- 1 tbsp fennel seeds
- 400g can of diced tomatoes
- 1g saffron
- 500ml white wine
- 1L fish stock
- 150ml Mount Zero Organic Extra Virgin Olive Oil
- 100g bread crumbs
- ½ cup picked parsley
- ½ cup picked tarragon
- ½ cup dill, finely chopped
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