Fisherman's Ragout

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 2 carrots
• 2 2 potatoes
• 3 200 g green cabbage
• 4 1 leek
• 5 1 litre vegetable stock
• 6 300 g fish fillet
• 7 400 g cockles
• 8 4 tablespoons olive oil
• 9 250 ml cream
• 10 3 pinches saffron
• 11 salt
• 12 pepper
• Total weight: 2,860 grams

Times:

Preparation	Cooking	Start to finish
1 hour 35 min.	45 min.	2 hours 20 min.

Step by step recipe

• 1: Peel and dice 2 carrots.
  Peel and rinse 2 potatoes. Dice small and rinse once more.
• 2: Prepare 200 g green cabbage and shred finely.
  
  Prepare 1 leek.
• 3: Bring the vegetable stock to the boil.
• 4: Tip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked).
• 5: Remove them from the stock, cool under running water to stop them cooking any further and drain.
  Set aside.
• 6: Cook the cabbage then the potatoes in the same way.
• 7: Discard half the stock and reduce the rest by 3/4 over medium heat.
• 8: Prepare 400 g cockles.
  Cut the fish into large chunks.
• 9: Pour 4 tablespoons olive oil into a large saucepan (preferably non-stick) on high heat.
  When good and hot, add the chunks of fish and fry quickly to brown them all over.
  Set aside.
• 10: Tip the cockles into the same pan and sauté for 2 minutes.
  Set aside.
• 11: Pour the reduced stock into the pan (there should only be 5 or 6 tablespoonsful left) and use this to deglaze the bottom.
• 12: Add 250 ml cream and 3 pinches saffron. Turn down the heat and leave to reduce gently.
  When the saffron cream has reduced, checking the seasoning.
• 13: Add all the vegetables to the pan...
• 14: ...then the cockles and fish.
• 15: Stir gently and leave to heat through for a couple of minutes. Check the seasoning again before serving.

Remarks

If you do not have your own vegetable stock, use poultry stock or a stock cube and water. You can even just use salted water (in this case, do not reduce and replace the stock with a little white wine at stage 11).

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