Cassoulet De Fruits De Mer (Seafood Stew)

Prime seafood in a gloriously spicy coconut broth go to create this mouth-watering fish cassoulet from Mehernosh Moody
By Mehernosh Mody
Cassoulet De Fruits De Mer (Seafood Stew)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the spice paste

  • 4 dried chillies
  • 2.5 cm fresh ginger, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 6 black peppercorns
  • 1 tsp malt vinegar

For the cassoulet

  • 500 g mixed prepared seafood, (prawns, mussels, scallops, crab claws, squid and salmon)
  • 2 tsp vegetable oil
  • 1 sprigs fresh fresh curry leaves
  • 1/2 onion
  • 200 ml coconut milk
  • 2 tsp lemon juice
  • black pepper

  • 1 small bunches coriander, chopped, to garnish
  • steamed rice, to serve


1. Pound all the ingredients for the spice paste together until smooth, using a pestle and mortar or food processor.

2. Shell, trim and clean the seafood as required.

3. Heat the oil in a saucepan and add the curry leaves and onion.

4. Fry for 3-4 minutes, until the onion is translucent.

5. Stir in the paste and fry for a further 2 minutes.

6. Add all of the seafood except for the salmon to the pan and cook for 2 minutes.

7. Stir in the coconut milk and bring to the boil.

8. Add the salmon, lower the heat and simmer for 5-6 minutes, until the fish is cooked. Season with the lemon juice, salt and pepper.

9. Scatter over the coriander leaves and serve hot, with steamed rice.

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