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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.

47,2384.2/5 for 22 ratings

Last modified on: August 19^th 2018

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

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
1 hour 34 min.	43 min.	2 hours 17 min.

At what time?

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Step by step recipe

Stage 1 - 12 min.

Peel and dice 2 carrots.

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

Stage 2 - 12 min.

Prepare 200 g green cabbage and shred finely.

Prepare 1 leek.

Stage 3

Bring the vegetable stock to the boil.

Stage 4 - 28 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 step 11).

Nutritional information

% 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).

How much will it cost?

For 6 people : 16.48 €
Per person : 2.75 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Country vegetable soup, Stuffed cabbage leaves, Sausages with baked beans, French style, Late Winter Soup with Fresh Spinach, Chinese Soup, ... All
	Cockles: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Crusty cockle tart, How to prepare cockles, Fillets of sole Dieppoise, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Fish "à la Bordelaise", Fish in white wine, "Land and sea" kebabs, Cod loin with saffron, Nicholas's fish, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Chocolate muffins, Almond mug cake for Mary, Escalope of veal in a cream sauce, Chocolate tart, ... All

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