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Fisherman's Ragout

Name: Fisherman's Ragout
Prep time: 1 h 34 min
Cook time: 43 min
Total time: 2 h 17 min
Yield: 6 people
Cuisine: French
Ingredients: 2 carrots; 2 potatoes; 200 g green cabbage; 1 leek; 1 litre vegetable stock; 300 g fish fillet; 400 g cockles; 4 tablespoons olive oil; 250 ml cream; 3 pinches saffron; salt; pepper

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.

122 K 4.2/5 (23 reviews)

2 hours 20 min. difficulté

Average

7.90 €

6 people

12 Ingredients

Last modified on: December 30^th 2019

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 for this recipe

Preparation: 1 hour 35 min.

Cooking: 45 min.

All in all: 2 hours 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Peel and dice 2 carrots.

Peel and rinse 2 potatoes. Dice small and rinse once more.

Stage 2 - ⌛ 15 min.

Prepare 200 g green cabbage and shred finely.

Prepare 1 leek.

Stage 3

Bring the vegetable stock to the boil.

Stage 4 - ⌛ 30 min.

Tip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked).

Stage 5 - ⌛ 5 min.

Remove them from the stock, cool under running water to stop them cooking any further and drain.

Set aside.

Stage 6 - ⌛ 5 min.

Cook the cabbage then the potatoes in the same way.

Stage 7 - ⌛ 20 min.

Discard half the stock and reduce the rest by 3/4 over medium heat.

Stage 8 - ⌛ 30 min.

Prepare 400 g cockles.

Cut the fish into large chunks.

Stage 9 - ⌛ 3 min.

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.

Tip the cockles into the same pan and sauté for 2 minutes.

Set aside.

Stage 11 - ⌛ 5 min.

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.

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.

Add all the vegetables to the pan...

Stage 14 - ⌛ 1 min.

...then the cockles and fish.

Stage 15 - ⌛ 3 min.

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).

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	590 RDI=60 %	370 RDI=60 %	6,440 RDI=320 %	26,970 RDI: 320 %
Per 100 g	6 RDI=2 %	20 RDI=2 %	10 RDI=2 %	230 RDI=10 %	940 RDI: 10 %
Per person	30 RDI=10 %	100 RDI=9 %	60 RDI=9 %	1,070 RDI=50 %	4,500 RDI: 50 %