Fisherman's Ragout

Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
82K 22 4.2
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Last modified on: December 30th 2019

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 34 min.43 min.2 hours 17 min.
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Step by step recipe

Stage 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.

Stage 2 - 12 min.
Fisherman's Ragout : Photo of step #2
Prepare 200 g green cabbage and shred finely.

Prepare 1 leek.

Stage 3
Fisherman's Ragout : Photo of step #3
Bring the vegetable stock to the boil.

Stage 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).

Stage 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.

Stage 6 - 5 min.
Fisherman's Ragout : Photo of step #6
Cook the cabbage then the potatoes in the same way.

Stage 7 - 20 min.
Fisherman's Ragout : Photo of step #7
Discard half the stock and reduce the rest by 3/4 over medium heat.

Stage 8 - 30 min.
Fisherman's Ragout : Photo of step #8
Prepare 400 g cockles.

Cut the fish into large chunks.

Stage 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.

Stage 10 - 2 min.
Fisherman's Ragout : Photo of step #10
Tip the cockles into the same pan and sauté for 2 minutes.

Set aside.

Stage 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.

Stage 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.

Stage 13 - 1 min.
Fisherman's Ragout : Photo of step #13
Add all the vegetables to the pan...

Stage 14 - 1 min.
Fisherman's Ragout : Photo of step #14
...then the cockles and fish.

Stage 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.
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).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,492 Kcal or 6,247 Kj69 gr126 gr70 gr
75 %26 %12 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
52 Kcal or 218 Kj2 gr4 gr2 gr
3 %1 %<1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
249 Kcal or 1,043 Kj11 gr21 gr12 gr
12 %4 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Celery, Fish, Milk
How much will it cost?
  • For 6 people : 7.90 €
  • Per person : 1.32 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Home made.
This recipe uses (among others)
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