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.
105 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
Croute à thé
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
May 5th 2021308 K 14.9 1 hour 15 min.
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
December 5th 2010147 K4.8 2 hours 35 min.
Piedmont salad
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
September 29th 2012278 K 14.5 1 hour 20 min.
Oven-roasted Sprouts
Oven-roasted Sprouts
Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
February 10th 2016166 K4 55 min.
Leek and artichoke tart à la piémontaise
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
December 7th 201655 K5 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*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