Jul 14 2026
Restaurants›Bar Pigalle›Striped Bass Cassoulet Recipe

Striped Bass Cassoulet Recipe

Inspired by Bar Pigalle
Time45m
Serves4

Make Striped Bass Cassoulet Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

Legumes

Vegetables

Herbs and Spices

Liquids

Fats

Method

Preparation

  1. 1

    Prepare the Ingredients

    Begin by dicing the carrots, celery, and onion. Mince the garlic and dice the fresh tomatoes. Set all the vegetables aside.

  2. 2

    Prepare the Fish

    Cut the striped bass fillets into large chunks and season them with salt and black pepper. Set aside.

Cooking

  1. 3

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion, sautéing until they begin to soften, about 5-7 minutes.

  2. 4

    Add Garlic and Spices

    Stir in the minced garlic, paprika, dried thyme, and bay leaves. Cook for another 1-2 minutes until fragrant.

  3. 5

    Combine Beans and Broth

    Add the canned white beans (drained and rinsed) and the fish stock or vegetable broth to the pot. Bring the mixture to a simmer.

  4. 6

    Add Tomatoes

    Stir in the diced fresh tomatoes and let the mixture simmer for about 10 minutes to allow the flavors to meld.

  5. 7

    Cook the Fish

    Gently add the seasoned striped bass chunks to the pot. Cover and cook for an additional 10-15 minutes, until the fish is cooked through and flakes easily.

  6. 8

    Final Seasoning

    Taste the cassoulet and adjust seasoning with more salt and black pepper as needed before serving.

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