CROCK POT SALT COD CASSOULET

Crock Pot Salt Cod Cassoulet image

This is a staple in Mediterranean diets. The flavorful cod marries perfectly with the seasoned beans. Serve with a simple green salad, crusty bread and cold white wine for a delicious meal.

Provided by Olha7397

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb salt cod fish
6 cups water
2 cups dried navy beans, cooked and drained
1 tablespoon vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, peeled and diced
4 garlic cloves, minced
1 sprig fresh rosemary or 2 teaspoons dried rosemary leaves
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
3 cups vegetable stock or 3 cups chicken stock
1/2 cup white wine
1 lemon, juice of
1 bay leaf
1 cup whipping cream

Steps:

Rinse cod well under cold running water. Cut into five or six pieces and place in a large bowl. Cover with cold water and refrigerate for at least 24 hours, changing the water several times, until fish is softened and there is no trace of salt.
In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add garlic, rosemary, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add cooked beans, vegetable stock or chicken stock and white wine and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
Drain cod. In a heavy pot with a lid, bring 4 cups water to a boil. Add lemon juice and bay leaf. Add cod and cook until water almost reaches a simmer (it should not boil). Cover and remove from heat. Let fish stand for 15 minutes, until it flakes easily. Using a slotted spoon, lift out cod. Remove any skin, bones or dark pieces and flake cod into small pieces.
Add cod and cream to slow cooker. Cover and cook on High for 1 hour, until mixture is hot and bubbling. Serve piping hot. Serves 6 to 8.
TIP: Salt cod is easy to cook, although it requires a long period of soaking with several changes of water. Planning ahead and cooking the dried beans in conjunction with soaking the fish can make this a relatively time efficient recipe.
MAKE AHEAD: You can soak and cook the beans for this recipe while the cod is de-salting. Soak the beans for at least 8 hours, then cook overnight in the slow cooker. In the morning, continue with step 2.
Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 656.6, Fat 19.9, SaturatedFat 9.9, Cholesterol 169.3, Sodium 5750.5, Carbohydrate 51.1, Fiber 18.3, Sugar 5.9, Protein 64.6