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Seafood cassoulet with cod and shellfish

Seafood cassoulet is a one-pot dish for 4 people, ready in 55 minutes, rated easy, for about €3.90 per person. White beans simmer with vegetables in a tomato sauce, then cod and shellfish go in right before a quick trip under the broiler. The key is adding the fish and shellfish at the very last moment, so they stay tender under the crisp breadcrumb crust.

Here's a seafood cassoulet, creamy white beans with fish and shellfish, all the comfort of a classic cassoulet, in a seaside version.

Seafood cassoulet with cod and shellfish
Total time
55 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Fall

Seafood cassoulet borrows the spirit of the classic French cassoulet, soft white beans in a tomato sauce scented with thyme and bay leaf, but swaps the meat for cod and shellfish. The result feels lighter, with creamy beans contrasting against firm flaky fish and a crunchy breadcrumb topping baked on top.

This is a dish for a slightly more special weeknight dinner, or a meat free Sunday. It appeals to adults who love slow simmered food and seafood, though it is a trickier sell for kids because of the shellfish. Mon Chou suggests it on days when you want something comforting without spending hours at the stove.

The ingredients

4 people

Fish counter

  • Cod fillets 400 g

Frozen foods

  • Frozen mixed seafood 300 g

Pantry

  • Canned white beansoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 200 g
  • White wineoften in the pantry 10 cl
  • Bay leavesoften in the pantry 2
  • Breadcrumbsoften in the pantry 4 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrots 2
  • Garlic 2 cloves
  • Thyme 3 sprigs

Allergens Fish, Shellfish, Mollusks, Gluten

The step by step recipe

  1. Saute the onion, garlic and diced carrots in olive oil with the thyme and bay leaves. 8 min

    Cut the carrots small, so they cook through at the same pace as the beans.

  2. Pour in the white wine and tomatoes, let it reduce, then add the drained and rinsed beans. 10 min

    Rinse the beans under clear water to wash off the canned taste.

  3. Cover and let it simmer so the beans soak up the sauce. 10 min

    Mash a few beans with a fork, they thicken the sauce on their own.

  4. Cut the cod into cubes, add it with the thawed shellfish, stir gently and transfer to a baking dish.

    Drain the shellfish well, it releases water as it sits.

  5. Sprinkle with breadcrumbs, drizzle with a little oil and bake at 200°C until the top is crisp. 15 min

    Finish under the broiler for the last few minutes for a nice golden crust.

Our tips to get it right

  • Use an oven safe skillet or transfer everything to a wide baking dish, so the breadcrumb crust cooks evenly across the surface.
  • Make sure your frozen shellfish is fully thawed and well drained before adding it, otherwise it releases too much water and thins out the sauce.
  • Taste the cooking liquid before adding the fish, since that is your last chance to adjust the salt, as the cod and shellfish will add a bit more.

The variations

  • Swap the cod for another firm white fish like pollock or hake, the cooking time stays the same.
  • For a seafood free version, double the vegetables and add mushrooms, keeping the same bean base and breadcrumb crust.
  • For a faster version, skip the oven step and serve the stew straight from the pot, with breadcrumbs toasted separately in a dry pan.

What to serve it with

  • A crisp green salad with lemon
  • Grilled country bread
  • A glass of dry white wine

Storage

Seafood cassoulet keeps for 2 days in the fridge in a sealed container, not longer because of the fish and shellfish. It does not freeze well, as the shellfish turns rubbery. Reheat gently in a skillet or a low oven, without letting it boil.

Questions about this dish

Can I use dried white beans instead of canned?

Yes, but soak them overnight and cook them for about an hour before starting the recipe. Canned beans stay the faster option for a weeknight.

Can I prepare the base ahead of time?

Yes, the bean and tomato base can be made the day before and gently reheated. Add the fish and shellfish only right before baking.

What shellfish works best in this dish?

A classic frozen seafood mix with mussels, shrimp and squid works well. Just make sure to drain it thoroughly after thawing to avoid extra water.

Can I replace the breadcrumbs with something else?

You can pulse stale bread into crumbs if you don't have any on hand. What matters is a thin layer that browns nicely under the broiler.

How long does it take to make a seafood cassoulet?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seafood cassoulet?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood cassoulet cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, gluten. Always check the labels of the products you buy.

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