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.
47,0064.2/5 for 22 ratings
Last modified on: August 19th 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
Change for:
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?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 12 min.
Stage 2 - 12 min.
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.
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 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.
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.
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.
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
How much will it cost?
- For 6 people : 7.91 €
- Per person : 1.32 €
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: Light Broccoli Soup, Duo of slow-cooked pork, Chinese Soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Late Winter Soup with Fresh Spinach, ... All |
 | Cockles: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Fillets of sole Dieppoise, Crusty cockle tart, Tagliatelle with cockles, ... All |
| Fish fillet: You can check-out other recipes which use it, like for example: Parcels of fish fillet in spinach, Sea bass with coriander cream en papillote, Crunchy little pieces of fish, Rosemary steamed fish, Red sea bream fillets in a soy-sauce marinade, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Almond mug cake for Mary, Mushroom velouté, Scallops with fondue of leeks, Pasta with green asparagus, ... All |
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