FRENCH Classics
Sep 28, 2021
4 minutes
RECIPES RAYMOND BLANC
PHOTOGRAPHS CHRIS TERRY
Cod ‘Cassoulet ’
A quick one-pan meal, this cassoulet is wholesome, full of flavour and freshness, with a touch of spicy heat
SERVES 2
2 skinless cod fillets (each approx 140g)
4 large pinches of sea salt flakes
4 turns of ground black pepper
1/2 white onion
100g chorizo
1 tin (400g) mixed beans
6 tablespoons olive oil
400g tomato passata
Generous pinch of cayenne pepper
2 heaped teaspoons smoked paprika (optional)
TO FINISH
Juice of 1/2 lemon
Extra-virgin olive oil
Small handful of chopped flat-leaf parsley
I know, I know, it is cassoulet with fish, and not the traditional cassoulet of south-west France, which
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