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Cassoulet Of Blue Swimmer Crab, Tomatoes And Sorrel

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 mls olive oil

  2. 1 onion, chopped

  3. 1 head of fennel, sliced

  4. 1 clove garlic, chopped

  5. 3 tins cannelloni beans, drained

  6. 2 bay leaves

  7. 2 sprigs of thyme

  8. parsley stalks

  9. 600g blue eye, cut into chunks

  10. 2 tins chopped tomatoes

  11. 1 bunch of sorrel or English spinach, torn

  12. 200g blue swimmer crab meat

  13. Croutons:

  14. loaf white bread cut into large cubes

  15. extra virgin olive oil

  16. salt and pepper

  17. dried herbs

  18. 1 clove garlic, crushed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C. In a deep 'earthern ware' or copper pot sweat onion, fennel and garlic in olive oil until translucent, tip in drained beans, bay leaves and herbs and cook for 2- 3 minutes.

  2. Add in tomatoes, seasoning, cod, crab and spinach and simmer for further 5 minutes. Toss all the ingredients for the croutons together. Place on a baking tray in the oven for 20 minutes or until golden.

  3. Scatter cassoulet with breadcrumbs and serve

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