A local market & cafe — ZZest had a recipe competition recently. It was loosely modeled after the Chopped show on the Food Network in that you had to use three mystery ingredients from ZZest and come up with a recipe and photos of your dish. I decided to enter and Tuesday I found out that I had won.
The secret ingredients were:
Lemon Sardines – French White Coco Beans- Busha Browne Spicy Sherry Vinegar
An interesting combo. The Coco beans (no, not cocoa beans no matter what Google keeps suggesting) immediately brought to my mind a cassoulet. The lemon sardines suggested Morocco to me for some reason so I decided to season with some Moroccan style spices. This also went along fairly well with the pepper sherry.
Then, salt cod seemed like a good choice for the main meat of the dish. There is actually a traditional cassoulet served in France with salt cod on Fridays (no “meat) called cassoulet a la morue. Morue, being salt cod.
After about seven hours of work the dish was done. It turned out quite well. It looked very good and tasted surprisingly (to me) good. I’m not normally a big sardine person, but the combination of spices and slow cooking all came together.
Here is the cassoulet after baking for about 5 hours.
The recipe follows.