Shellfish Cassoulet

This savory Shellfish Cassoulet comes to us from Bobby Will, who is the owner and chef at his restaurant, Salt & Steel, in Bar Harbor, Maine. Bobby shared it in support of the Maine Coast Fishermen’s Association.

Recipe provided by

Bobby Will

Ingredients

16 musselsShop
12 littleneck clamsShop
12 ounces lobster meat, claw, knuckle and tail, cut into chunksShop

¼ cup extra virgin olive oil
¼ pound pancetta
¾ cup carrot, diced
¾ cup Spanish onion
¾ cup celery, diced
¾ cup fennel, diced, and reserve the fronds for garnish
2 tablespoons minced garlic
1 ½ cups white wine
1 ¾ cup canned San Marzano plum tomatoes, crushed
10 bay leaves
1 cup lobster stock
1 pound raw cannellini beans, cooked until tender
4 tablespoons unsalted butter
¼ cup chopped parsley

Serves: 4

Directions

In a large, heavy bottomed pot over medium heat, render the pancetta until it becomes crispy and golden brown. Add the carrots, celery, onion, and fennel. Sweat on a low heat until the vegetables begin to turn tender. Do not allow the vegetables to brown. Add the garlic, sweat until the garlic becomes tender and turns fragrant. Deglaze the pan with white wine, and cook until the alcohol has reduced by half. Add the tomatoes, bay leaves, lobster stock and beans. Simmer on a low heat for 25 minutes. Remove the bay leaves.

Add the seafood to the pot, and simmer on low heat until the mussels and clams are open. Stir in butter. Divide evenly between four bowls. Garnish with parsley and fennel fronds.