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.
99 K 4.2/5 (23 reviews)
2 hours 20 min.
Average
6 people
12 IngredientsLast modified on: December 30th 2019
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 measures:
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 45 min.
All in all: 2 hours 20 min.
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.
Stage 2 - 15 min.
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.
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 stage 11).
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 590 RDI=60 % | 370 RDI=60 % | 6,440 RDI=320 % | 26,970 RDI: 320 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 230 RDI=10 % | 940 RDI: 10 % |
| Per person | 30 RDI=10 % | 100 RDI=9 % | 60 RDI=9 % | 1,070 RDI=50 % | 4,500 RDI: 50 % |
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)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Pork medallions with "full" turnips, Provençal braised carrots, Melt-in-the mouth meat and vegetables in a sealed casserole, Foie gras Chantilly , ... See them all 19
Cockles
You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, How to prepare cockles, Breton style shellfish and vegetable soup, Fillets of sole Dieppoise, Crusty cockle tart, ... See them all 7
Fish fillet
Like these other recipes: Crunchy little pieces of fish, Curried tuna cubes, Nicholas's fish, Tahitian style fish, Sea bass with Indian spices, ... See them all 28
Cream
Like these other recipes: Pasta with green asparagus, Hot sesame-cream chicken tartines, Cassoulet-style shepherd's pie., Mini cheese and mustard toasts, Chocolate-verbena cream, ... See them all 113
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.66 M 74.3 4 hours 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017749 K 313.7 40 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017930 K 54 20 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017513 K4.3 2 hours 40 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019599 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.