This is a versatile dish that works perfectly with white fish like cod, coley, bream and more.
Ingredients
1 Red Pepper (diced)
1 Red Onion (diced)
1 Carrot (diced)
1 Celery stick (diced)
1 Clove of Garlic (sliced)
50g Tomato juice
50g Chorizo (diced)
5g Tomato Chutney
5g Tomato Puree
75g Cooked Dried White Beans
4 Cherry Tomatoes (cut in to 8)
2g Maldon Salt
Preparation
- Sweat off the onion, celery, carrot and garlic
- Add the red pepper
- When soft add the puree, salt and the chutney
- Cook for a couple of minutes
- Finish with the fresh tomatoes and white beans
- In a separate pan fry off the chorizo until golden brown before adding the cassoulet to the pan
- Slowly cook for 10 minutes and serve