Cooking-ez.com

1,079 easy and fully explained recipes, with 11,815 photos and 77 videos

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.

62,6804.2/5 for 22 ratings

Grade this recipe:

Last modified on: December 30^th 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 those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

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?

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?

Work this out...

Step by step recipe

Stage 1 - 12 min.

Peel and dice 2 carrots.

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

Stage 2 - 12 min.

Prepare 200 g green cabbage and shred finely.

Prepare 1 leek.

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.

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).

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 7.90 €
Per person : 1.32 €

Note : These prices are only approximate

Change currency:

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: Endive and beer soup, Sausages with baked beans, French style, Country vegetable soup, Stuffed cabbage leaves, Sautéed Green Vegetables, ... All
	Cockles: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, How to prepare cockles, Crusty cockle tart, Tagliatelle with cockles, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Firied fillet of sea bream with polenta, Mexican ceviche, "Land and sea" kebabs, Erika's ceviche, Tahitian style fish, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Quiche Lorraine, Elsa's Comtoise galette, Fish Mousselines, Baked potoatoes with herb butter or cream , ... All

Other recipes you may also like

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
104,8435/5 for 1 ratings 1 hour

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
116,707 15/5 for 1 ratings 26 min.

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
76,201 14.5/5 for 8 ratings 6 hours 24 min.

Beans with tomatoes

Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
69,5854.1/5 for 19 ratings 1 hour 55 min.

Coconut tuiles

Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
104,5454.8/5 for 4 ratings 1 hour 12 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your 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 email 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.