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Ingredientes
- 3/4 lb Dry white beans (such as Great northern
- 1 med onion
- 1 x Clove
- 1 x Bouquet garni Salt
- 2 x Carrots, sliced thin
- 6 Tbsp. Vegetable oil
- 6 Tbsp. Unsalted butter
- 2 med onions, minced fine
- 2 x Cloves garlic, minced fine
- 3/4 lb Tomatoes, peeled, seeded And minced Freshly grnd pepper
- 2 x Trout (about 1 lb each) or possibly
- 30 ounce whiting (6 @ 5z each)
- 1 1/2 lb Monkfish fillets
- 6 x Sea scallops
- 3/4 c. Dry bread crumbs
Direcciones
- 1. Soak the beans overnight in cool water to cover. Drain and rinse.
- transfer to a large saucepan and cover with 4 to 5 inches of fresh cool water. Peel the whole onion and stud with the clove and add in to the pan along with the bouquet garni. Bring to a boil and skim the froth which rises to the surface. Reduce the heat and simmer for 1 1/2 hrs. Season to taste wth salt. Add in the carrots and continue simmering till the carrots and beans are tender, about 30 min.
- Drain; throw away the bouquet garni and the onion.
- 2. While the beans are cooking, heat 3 Tbsp. oil and 2 Tbsp. butter in a frying pan over low heat. Add in the minced onions and cook slowly, stirring occasionally, till tender but not colored. Add in garlic and cook one minute. Add in tomatoes, season with salt and pepper, and simmer for 15 min.
- 3. Clean the trout (or possibly whiting) and cut into 1 inch slices. Cut themonkfish fillets into 1 inch thick slices. Cut the scallops in half cross-wise. Heat the remaining 3 Tbsp. oil and 2 Tbsp. of the butter in a large frying pan over high heat. Add in the trout
- (or possibly whiting) slices and saute/fry till golden on both sides; set aside. Brown the monkfish and sliced scallops in the same way; set aside.
- 4. Preheat the oven to 450F.
- 5. Combine the tomato mix and liquid removed beans in a saucepan and simmerfor 5 min. Taste and adjust seasonings. Spread one-half of the mix over the bottom of a 10x15" gratin dish. Arrange the fish and scallops on top and cover with the remaining bean mix.
- Sprinkle with the bread crumbs and dot with the remaining 2 Tbsp. of butter. Bake till the bread crumbs are golden, 10-15 min. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 6 servings | |
| Calories 781 | |
| Calories from Fat 284 | 36% |
| Total Fat 32.08g | 40% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.35g | |
| Cholesterol 179mg | 60% |
| Sodium 311mg | 13% |
| Potassium 2303mg | 66% |
| Total Carbs 53.32g | 14% |
| Dietary Fiber 11.2g | 37% |
| Sugars 6.37g | 4% |
| Protein 69.27g | 111% |
