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.
97 K 4.2/5 (23 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For 6 people, you will need:

Change to the quantities for:
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.
Fisherman's Ragout
Peel and dice 2 carrots.

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

Stage 2 - 15 min.
Fisherman's Ragout
Prepare 200 g green cabbage and shred finely.



Prepare 1 leek.

Stage 3
Fisherman's Ragout
Bring the vegetable stock to the boil.

Stage 4 - 30 min.
Fisherman's Ragout
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
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
Cook the cabbage then the potatoes in the same way.

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

Stage 8 - 30 min.
Fisherman's Ragout
Prepare 400 g cockles.

Cut the fish into large chunks.

Stage 9 - 3 min.
Fisherman's Ragout
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
Tip the cockles into the same pan and sauté for 2 minutes.

Set aside.

Stage 11 - 5 min.
Fisherman's Ragout
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
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
Add all the vegetables to the pan...

Stage 14 - 1 min.
Fisherman's Ragout
...then the cockles and fish.

Stage 15 - 3 min.
Fisherman's Ragout
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 recipe180 RDI=70 %590 RDI=60 %370 RDI=60 %6,440 RDI=320 %26,970 RDI: 320 %
Per 100 g6 RDI=2 %20 RDI=2 %10 RDI=2 %230 RDI=10 %940 RDI: 10 %
Per person30 RDI=10 %100 RDI=9 %60 RDI=9 %1,070 RDI=50 %4,500 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 1.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021281 K 24.5 3 hours 8 min.
Belle-helene in a glass
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21th 2011252 K3.8 1 hour 50 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013844 K 44.7 55 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017510 K4.3 2 hours 40 min.
Röstis
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21th 2011259 K4.2 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page