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Fisherman's Ragout

Name: Fisherman's Ragout
Prep time: 1 h 34 min
Cook time: 43 min
Total time: 2 h 17 min
Yield: 6 people
Cuisine: French
Ingredients: 2 carrots; 2 potatoes; 200 g green cabbage; 1 leek; 1 litre vegetable stock; 300 g fish fillet; 400 g cockles; 4 tablespoons olive oil; 250 ml cream; 3 pinches saffron; Salt; Pepper

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.

127 K 4.2/5 (23 reviews)665614

Duration

2 hours 20 min.

Difficulty

Average

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour 35 min.

Cooking

45 min.

All in all

2 hours 20 min.

Preparation 1 hour 35 min.

Cooking 45 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.

Peel and dice 2 carrots.

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

Stage 2 - ⌛ 15 min.

Prepare 200 g green cabbage and shred finely.

Prepare 1 leek.

Stage 3

Bring the vegetable stock to the boil.

Stage 4 - ⌛ 30 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 stage 11).

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	839,166 g RDI=1,291,025 %	233,120 g RDI=87,970 %	543,913 g RDI=745,087 %	62 kcal RDI=3 %	260 kJ RDI=3 %
Per person	4,000,025 g RDI=6,153,885 %	1,111,209 g RDI=419,324 %	2,592,653 g RDI=3,551,580 %	295 kcal RDI=15 %	1,239 kJ RDI=15 %
Whole recipe	24,000,150 g RDI=36,923,309 %	6,667,254 g RDI=2,515,945 %	15,555,920 g RDI=21,309,480 %	1,775 kcal RDI=89 %	7,434 kJ RDI=89 %