Blue-eye ‘cassoulet’ | Gourmet Traveller

Ingredients

• 200 gm dried cannellini beans, soaked overnight and drained
• 150 ml olive oil
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 3 rashers of bacon, cut into 1cm strips
• 200 ml red wine
• 200 ml chicken stock
• 750 gm canned crushed tomatoes
• 2 fresh bay leaves
• 2 sprigs of thyme
• 3 confit duck legs, halved through joint (see note)
• 3 Toulouse sausages, blanched and halved widthways (see note)
• 2 tbsp vegetable oil
• 6 blue-eye trevalla fillets, skin on (150gm each)