Description

This comforting dish, a seafood casserole with white beans, is perfect for winter evenings. I often prepare it for the holiday season, as it is both tasty and convivial. The white beans, tender and creamy, go wonderfully with the salted cod, which brings an iodized and delicious touch. The garlic and onion, melted in the fat, delicately flavor the whole thing. A dish rich in flavors and textures, ideal for delighting your guests. Do not hesitate to add a pinch of Espelette pepper to enhance the taste!

Ingredients (9 ingredients)

15 cl dry white wine

1 bouquet garni bouquet

3 c à soupe breadcrumbs

2 c à soupe duck fat

400 g tomato pulp

400 g dried white beans

2 piece onions

1 clove garlic

1.2 kg salted cod fillets

Preparation (8 steps)

Preparation of beans and cod (the day before)

The day before, soak the dried white beans and the salted cod fillets separately in large quantities of water. Change the water once or twice to desalt the cod.

Cooking the beans

Thermomix® Setting

90 min/212°F/Speed 1 100

On the day, drain the white beans. Place them in the Thermomix bowl with the garni bouquet and cover with cold water. Program 1 hour 30 minutes/100°C/Level 1.

5400

Preparation of cod, garlic and onions

Rinse the cod, pat it dry and cut it into chunks. Peel two onions and a garlic clove.

Chop the garlic and onions

Thermomix® Setting

3 sec/Speed 5

Put the onions and garlic in the Thermomix bowl and chop them for 3 seconds/Level 5.

Sauté the garlic and onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add two tablespoons of duck fat to the Thermomix bowl. Melt the garlic and onions for 3 minutes/120°C/Level 1.

180

Adding the tomato pulp and white wine

Thermomix® Setting

2 min/212°F/Speed 1 100

Add 400 g of tomato pulp and 15 cl of dry white wine to the Thermomix bowl. Mix for 2 minutes/100°C/Level 1.

120

Incorporating the beans

Thermomix® Setting

1 min/Speed 1/Linkslauf Reverse

Drain the cooked beans and pour them into the Thermomix bowl. Salt, pepper and mix gently for 1 minute/Level 1/Reverse.

Assembly and baking

Preheat the oven to 180°C (th. 6). Pour the contents of the bowl into an oven dish. Bury the cod chunks in the beans. Sprinkle with three tablespoons of breadcrumbs. Bake for 40 minutes, until the top is golden.

Finished cooking? Great! 🎉

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About this recipe

Seafood casserole with white beans is a dish that reminds me of the Christmases of my childhood. My grandmother, originally from the Basque Country, always prepared it with love. She used cod that she had dried herself and beans from her own harvest. The smell that filled the house while cooking was simply magical. This dish is a real concentrate of flavors and textures. The white beans, melting and creamy, bring a comforting sweetness. The salted cod, for its part, offers an iodized touch and a shredded texture that contrasts pleasantly with the beans. The garlic and onion, melted in duck fat, delicately flavor the whole, while the tomato pulp brings a slight acidity that balances the flavors. The breadcrumbs, browned in the oven, add a crunchy note that makes this dish even more delicious. To successfully make this casserole with the Thermomix®, it is crucial to desalinate the cod well. Do not hesitate to soak it for 24 hours, changing the water several times. The quality of the beans is also important. Favor good quality dried beans, which will swell well during cooking. When cooking the beans in the Thermomix®, make sure they are well covered with water. If necessary, add water during cooking. For a more intense flavor, you can add a pinch of Espelette pepper or a few bay leaves when cooking the beans. For a vegetarian or vegan version, you can replace the cod with button mushrooms or porcini mushrooms. You can also use squash flesh or Jerusalem artichokes to provide a similar texture. Replace the duck fat with olive oil. Seafood casserole with white beans is ideally eaten hot, accompanied by a crisp green salad and a slice of toasted country bread. A dry and fruity white wine, such as a Sauvignon Blanc or a Chardonnay, will perfectly accompany this dish. This dish keeps very well in the refrigerator for 2 to 3 days. You can also prepare it in advance and reheat it in the oven before serving. For even faster preparation, you can use canned white beans, but the taste will be less pronounced.