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Oregon Bounty Cassoulet




Source of Recipe


Team Hana


Recipe Introduction


Published September 21, 2010
Makes 8 servings
Cassoulet is a rich, slow-cooked bean stew that originated in the south of France in the 14th century and is named after its traditional cooking vessel, the cassole, a deep, round earthenware pot with slanting sides. Traditionally, the dish contains pork sausages, pork, goose, duck, mutton and white haricot beans. But for this recipe, Team Hana (chefs from the Multnomah Athletic Club and The Heathman Restaurant) used local seafood.


Recipe Link: http://www.tailsandtrotters.com.

List of Ingredients




3 ounces bacon, cut into medium dice
1 carrot, cut into small dice
1 Walla Walla sweet onion, cut into small dice
1 stalk celery, cut into small dice
1 pound shelled fresh shell beans
1 gallon pork or chicken stock or vegetable broth (see note)
3 sprigs fresh thyme
4 ounces cherry tomatoes, halved
1/4 cup Banyuls vinegar (see note)
6 tablespoons unsalted butter
1/4 cup minced fresh parsley
Salt and freshly ground black pepper
2 pounds salmon fillet, cut into 8 pieces
1 pound pink shrimp
1 pound shelled Dungeness crab
8 boiled fresh crawfish (for garnish)





Recipe



Sauté the bacon until almost crisp. Add diced vegetables to the bacon and the drippings and cook for 4 minutes. Add shell beans, pork stock and thyme and cook until beans are tender, about 20 to 30 minutes. Add the tomatoes just until warmed through. Season the beans with the vinegar, butter, parsley, salt and pepper; keep warm.

Grill salmon over medium-high heat just until no longer opaque (do not overcook). Stir shrimp and crab into stew and heat just until seafood is warm. Divide stew among 8 individual bowls and top with grilled salmon and crawfish, if desired.

Note: Team Hana made pork stock from Tails & Trotters pork. For sources, go to www.tailsandtrotters.com.

Note: Banyuls vinegar is made from a sweet French wine and aged for five years in oak. It is mellower than a typical red wine vinegar and has a sweet, nutty flavor. You can substitute sherry vinegar or red wine vinegar.

--Recipe from chef Philip Oswalt, Multnomah Athletic Club, and sous chef Damian LaBeaux, The Heathman Restaurant;

Cooked by Team Hana, winners of the professional division of the 2010 Newport Wild Seafood Weekend cook-off