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.
78K 22 4.2
Last modified on: December 30th 2019
Keywords for this recipe:FishShellfishCreamVegetablesRagoutFor 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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 34 min. | 43 min. | 2 hours 17 min. |
At what time:
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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 stage 11).
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,492 Kcal or 6,247 Kj | 69 gr | 126 gr | 70 gr |
| 75 % | 26 % | 12 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 52 Kcal or 218 Kj | 2 gr | 4 gr | 2 gr |
| 3 % | 1 % | <1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 249 Kcal or 1,043 Kj | 11 gr | 21 gr | 12 gr |
| 12 % | 4 % | 2 % | 2 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Sautéed Green Vegetables, Duo of slow-cooked pork, Endive and beer soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Cockles: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Crusty cockle tart, Tagliatelle with cockles, Fillets of sole Dieppoise, Cockles and cabbage with smoky cream sauce, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Fish in a seed crust, Sea bass with Indian spices, Fillet of pollack cooked in two stages, Red sea bream fillets in a soy-sauce marinade, Curried tuna cubes, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cake, Mirlitons, Nicholas's fish, Tarte à l'coloche, Individual creamy endive gratins, ... All |
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