Pan-seared Snapper on a Bean Cassoulet with Mushroom Ragout and Pepper Relish in a Grainy Mustard Sa

Ingredients

• 1 cup (250 mL) navy beans
• 2 cups (500 mL) chicken stock
• 2 shallots, chopped
• 2 slices of bacon (optional)
• 1 sprig thyme
• 1/2 cup (125 mL) tomato sauce
• Salt
• pepper
• 2 medium red peppers, diced small
• 1 tsp (5 mL) tomato paste
• 2 Tbsp (30 mL) red wine vinegar
• 1/2 tsp (2 mL) sugar
• 3 shallots, chopped
• 1/2 tsp (2 mL) mustard seeds
• 1 Tbsp (15 mL) grainy mustard
• 3 Tbsp (45 mL) red wine
• 4 cups (1 L) chicken stock
• 3 cups (750 mL) mushrooms (mixture of button, oyster, or any type)
• 1 Tbsp (15 mL) extra-virgin olive oil
• 4 5-oz (150-g) snapper fillets
• 2 Tbsp (30 mL) grapeseed oil