Fisherman's Ragout

Step by step recipe:

  1. 12 min.Fisherman's Ragout : Photo of step #1
    Peel and dice 2 carrots.

    Peel and rinse 2 potatoes. Dice small and rinse once more.
  2. 12 min.Fisherman's Ragout : Photo of step #2
    Prepare 200 g green cabbage and shred finely.



    Prepare 1 leek.
  3. Fisherman's Ragout : Photo of step #3
    Bring the vegetable stock to the boil.
  4. 28 min.Fisherman's Ragout : Photo of step #4
    Tip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked).
  5. 5 min.Fisherman's Ragout : Photo of step #5
    Remove them from the stock, cool under running water to stop them cooking any further and drain.

    Set aside.
  6. 5 min.Fisherman's Ragout : Photo of step #6
    Cook the cabbage then the potatoes in the same way.
  7. 20 min.Fisherman's Ragout : Photo of step #7
    Discard half the stock and reduce the rest by 3/4 over medium heat.
  8. 30 min.Fisherman's Ragout : Photo of step #8
    Prepare 400 g cockles.

    Cut the fish into large chunks.
  9. 3 min.Fisherman's Ragout : Photo of step #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. 2 min.Fisherman's Ragout : Photo of step #10
    Tip the cockles into the same pan and sauté for 2 minutes.

    Set aside.
  11. 5 min.Fisherman's Ragout : Photo of step #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. 10 min.Fisherman's Ragout : Photo of step #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. 1 min.Fisherman's Ragout : Photo of step #13
    Add all the vegetables to the pan...
  14. 1 min.Fisherman's Ragout : Photo of step #14
    ...then the cockles and fish.
  15. 3 min.Fisherman's Ragout : Photo of step #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 step 11).

Source:

Home made.

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