Seafood Cassoulet saffron aioli, parsley, dill and tarragon

Paul Baker - Botanic Gardens Restaurant Adelaide


400g haricot beans dried
1 bulb fennel
3 sticks celery
1 brown onion
1 orange peel
3 cloves garlic
400g chopped tomato
1g saffron
1kg mussels
500g baby octopus
12 king prawns
2 each chilli
500ml white wine
1lt fish stock
150ml extra virgin olive oil
100g bread crumbs
½ cup picked parsley
½ cup picked tarragon
½ cup dill

Spice Bag

2 cinnamon sticks
3 Star Anise
1 tbls fennel seeds




Soak the beans overnight in lots of water.

Finely dice fennel, onion and celery, chilli and garlic.

Steam the mussels and remove the meat. Set aside

Char grill and halve the octopus

Grill and slice prawns in half through the middle

Sweat off in olive oil fennel, onion, celery, garlic and chilli. Add beans, spice bag and orange peel.

Add tomatoes and saffron

Add white wine and cook out for 2-3 minutes.

Add in stock and octopus.

Bring to a boil. Turn down to a simmer and occasionally stir for the next 1-1.5 hours or until beans are soft and creamy in texture and octopus is tender.

Spoon mixture evenly into raminkin dishes.

Arrange mussels and prawns on top.

Sprinkle bread crumbs and place back into oven for 5 minutes.

Drizzle with aioli and herb mix.

"The cassoulet is a great alternative to the old heavy French duck cassoulet and easy to prepare ahead of time." Paul Baker

Recipe Ingredients from the Mount Zero Range