Cassoulet de Rascasse à la Suffren from Mediterranean Seafood by Alan Davidson
I give this excellent recipe just as Dr Aronvald gives it (in Le Trésor de la Cuisine du Bassin Méditerranéen), and as I have cooked it. The result has a very distinctive flavour, and it is good...
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Cooking tools:
- Terrine
Ingredients
- 2 rascasses of 350–400 g (12–14 oz) each
- 2 onions, quartered
- 3 cloves garlic pepper, salt and cumin
- olive oil
- parsley
- rum
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