Maritime Fish & Shellfish Cassoulet

by Chef David Lee

Introduction by James Chatto:
Every detail of an evening at Splendido is polished to the point of perfection – one reason why the restaurant is such a consistent favourite with customers and critics alike. Another is the food created by co-owner and chef, David Lee. Elegantly balanced and full of lucid, vivid flavours, his cooking reflects the seasons and makes the most of local ingredients. “As a nation bordered by water on three sides, Canada is a land rich with the bounty of the sea,” says David. “This rustic seafood stew is an ideal dish for a cold January day.”

This is a great winter dish that David cooks for his family. You can change the fish or shellfish depending on your taste and include some smoked bacon if you wish. If cassoulet beans are not available, use white kidney or other precooked or canned beans.

1/4 cup olive oil
1 tsp chopped garlic
1 cup chopped onion
1 tomato, chopped
1/2 cup dry white wine
2 tbsp Pernod
1 cup water
6 clams, cleaned and rinsed well
6 mussels, cleaned
4 jumbo shrimp, de-veined and peeled
2 sea scallops
4 oz (125 g) salmon, cut into 1-inch cubes
4 oz (125 g) white fish (i.e. cod, halibut or hake), cut into 1-inch cubes
1 cup pre-cooked cassoulet beans
Salt and freshly ground pepper
2 tbsp chopped Italian parsley

Heat oil in a large saucepan over medium-high heat. Add garlic, onions and tomato and sauté for 1 minute or until softened. Add wine, Pernod and water. Bring to boil.

Add clams and cook for 4 minutes. Reduce heat and add mussels, shrimp, scallops, salmon, white fish and beans. Simmer for another 5 minutes or until clams and mussels are open and seafood is cooked.

Remove seafood and beans to a warm bowl to keep warm.

Increase heat to high and boil liquid for 2 minutes or until reduced slightly. Season well with salt and pepper and pour over seafood. Sprinkle with parsley.