Salt Cod Cassoulet Recipe

Desalting (if not pre-desalted)

If your salt cod is salted and not already desalinated: rinse the fish briefly under cold water, then place in a bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 24–36 hours depending on thickness. For this recipe use about 1 lb after desalting. When finished, drain and pat dry, then flake into large chunks, removing skin and bones.

Soaking Beans

If using dried beans: cover them with at least 2 inches of cold water and soak overnight (8–12 hours). Drain before cooking. If short on time, use the quick soak method: cover with water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain.

Par-cooking Beans

Place soaked, drained beans in a large pot and cover with fresh water by about 2 inches. Bring to a simmer and cook gently 20–30 minutes until just tender but not falling apart (they will finish cooking in the cassoulet). Drain and set aside. Reserve cooking liquid if desired to adjust consistency later.

Preheat oven to 350°F (175°C) if you plan to finish in the oven.

Render pork/bacon (optional)

In a heavy ovenproof Dutch oven or deep ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the diced pork shoulder or bacon and cook, stirring occasionally, until nicely browned and fat is rendered, about 6–8 minutes. Remove and set aside, leaving the fat in the pot.

Sauté aromatics

Add remaining 2 tablespoons olive oil and 1 tablespoon butter to the pot. Add the diced onion, carrot, and celery. Cook over medium heat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Add bay leaves and thyme sprigs and stir.

Brown sausage (optional)

If using smoked sausage, add slices and brown briefly on both sides, about 3 minutes. Remove and set aside with the pork/bacon.

Tomato and deglaze

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the white wine to deglaze, scraping up browned bits from the bottom. Allow wine to reduce by half, about 2–3 minutes. Stir in the crushed tomatoes.

Add the par-cooked beans to the pot along with the reserved cooked pork/bacon and sausage pieces if using. Pour in the 6 cups of stock (or enough to cover by about 1 inch). Bring to a gentle simmer over medium heat.

Add the flaked salt cod into the pot, tucking pieces into the beans and liquid so they remain moist. Season lightly with coarse black pepper — be cautious about adding salt because the cod and stock may already contain salt. Taste near the end and adjust seasoning.

Lower heat to maintain a gentle simmer. Cover partially and simmer on the stovetop for 25–30 minutes, stirring occasionally, until the beans are tender and the flavors have melded. If the cassoulet seems too thin, remove the lid and simmer uncovered for the final 10 minutes to reduce. If it becomes too dry, add reserved bean cooking liquid or more stock.

Adjust flavors

Remove and discard bay leaves and thyme stems. Taste and adjust seasoning with pepper and a very small amount of salt only if necessary. Stir in chopped parsley and lemon zest along with 1 tablespoon olive oil for brightness.

Prepare breadcrumb topping (optional)

If you want a crisp topping similar to cassoulet, combine breadcrumbs, grated Parmesan, and melted butter in a small bowl. Scatter evenly over the surface of the cassoulet.

Finish in the oven (optional)

If using the breadcrumb topping, transfer the pot (if not already ovenproof, transfer contents to an ovenproof dish) to the preheated 350°F oven and bake uncovered 12–15 minutes until topping is golden and casserole is bubbling at the edges. Without topping, you may still bake 10 minutes to meld flavors and gently brown surfaces.

If not oven finishing, simply ladle into bowls and serve hot.

Spoon cassoulet into warm bowls, drizzle a little extra-virgin olive oil over each serving, and garnish with additional chopped parsley and a bit more lemon zest if desired. Serve with crusty bread for sopping up the broth.