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.
116 K 4.2/5 (23 reviews)
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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.
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Step by step recipe


Stage 1 - 15 min.
Fisherman's Ragout : Stage 1
Peel and dice 2 carrots.

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

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



Prepare 1 leek.

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

Stage 4 - 30 min.
Fisherman's Ragout : Stage 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 : Stage 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 : Stage 6
Cook the cabbage then the potatoes in the same way.

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

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

Cut the fish into large chunks.

Stage 9 - 3 min.
Fisherman's Ragout : Stage 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 : Stage 10
Tip the cockles into the same pan and sauté for 2 minutes.

Set aside.

Stage 11 - 5 min.
Fisherman's Ragout : Stage 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 : Stage 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 : Stage 13
Add all the vegetables to the pan...

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

Stage 15 - 3 min.
Fisherman's Ragout : Stage 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 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 €

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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.
This recipe uses (among others)
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