Based on Emersons’ recipe except Emersons served marlin — I have used monk fish. The cassoulet can be prepared well ahead then reheated to cook the fish.
Ingredients
2 Tbsp | Olive oil |
1 | Onion, diced |
½ tsp | Ground cumin |
50 g | Chorizo sausages, spicy (Main) |
2 cloves | Garlic, crushed |
670 g | Passata |
410 g | Cannellini beans, 1 can |
1 pinch | Sugar |
1 serving | Salt & freshly ground pepper |
1 Tbsp | Mint leaves |
1 cup | Peas |
4 | White fish fillets, 700g, skinned, chunky and boned (Main) |
Directions
- Heat half the oil in a heavy frying pan. Sauté the onion, until softened. Add the cumin, chorizo and garlic and cook for 2 minutes. Add the passata, beans, sugar and seasonings. Simmer for 5 minutes. Add the mint and peas and continue to cook, until hot.
- Heat the remaining oil. Season the fish with salt and pepper. Pan-fry on medium-high for about 1 minute each side, until lightly coloured.
- Place the fish on top of the mixture in the frying pan. Cover and simmer gently for 3-5 minutes, until cooked.
- Great served garnished with pea fronds.