Seafood Cassoulet By Theo Michaels

Course: Main - Dish: Fish - Serves:

Part of our ‘Around the World’ series with Chef & Author Theo Michaels, this recipe is inspired by France: 

“A riff on a traditional French rustic dish of creamy cannellini beans cooked in a light broth with smoky canned seafood woven through and dressed with a fresh dill, garlic and lemon dressing.”

Serves 2


Fry the onions in a pan with a splash of olive oil for a few minutes to soften. Then stir in the garlic, quickly followed by the can of undrained cannellini beans, then drizzle in the oil from the smoked mussels/oysters. Mix together then add the chicken stock cube with a 1/3 of a can of water, season and leave to simmer. 

While gently simmering, make the dressing – mix all the dressing ingredients together and reserve. 

Now with the heat low, fold in all the canned seafood and gently stir to combine. Leave to warm through for a minute before serving into bowls, finishing the dish by spooning over the dill and garlic dressing.

Nutritional information per serving:

Nutritional value per serving 
Nutrient  Per serving 
Energy  1895kJ
Fat  30.1g 
Of which saturates  4.1g 
Carbohydrate  20.5g 
Of which sugars  3.3g 
Fibre  8.9g 
Protein  21.4g 
Salt  2.7g 

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