Cassoulet of Seafood and Fish with Provençal Vegetables

A delicious fish recipe for any occasion!

Sauté shallots and garlic in a large, wide saucepan with olive oil. Add fennel, leeks and peppers cut into thicker strips and sauté. Add Noilly Prat and fish stock. Add potatoes whole, season with pepper, sea salt, bay leaf, thyme, rosemary and saffron. Simmer gently for about ten to fifteen minutes. Cut the fish fillets into pieces, add them with the mussels and langoustines to the vegetables and cook gently for about fifteen minutes. Finally, add the tomatoes and the basil, roughly chopped. Season with a little lemon juice and drizzle with extra virgin olive oil just before serving.

Tip: You can enhance this Provençal dish with a tiny bit of fresh lavender.

Serving suggestion: place on the table in a cooking pot or arranged on a large platter, looks very decorative. Serve with freshly baked baguette.

Recommended drinks: Sancerre, Puilly fumet.

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