This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
119 K 4.2/5 (23 reviews)
2 hours 20 min.
Average
7.90 €
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
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: Duo of slow-cooked pork, Mexican-style pork medallions , Country vegetable soup, Pork Chops Champvallon style, Provençal braised carrots, ... 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, Breton style shellfish and vegetable soup, Cockles and cabbage with smoky cream sauce, Tagliatelle with cockles, How to prepare cockles, ... See them all 7
Fish fillet
Like these other recipes: Fillet of pollack cooked in two stages, Fish in white wine, Fish fillet in express cooking envelope, Fish fillets with cabbage and curry, Fish "à la Bordelaise", ... See them all 31
Cream
Like these other recipes: Purée of Jerusalem artichokes with foie gras, Spinach à la Lorraine, Courgettes (zuchinis) , Tarte à l'coloche, Brioche tart with Comté cheese, ... See them all 120
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013517 K5 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011547 K4.6 1 hour 35 min.
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 your own vanilla sugar. August 12th 2018441 K 15 30 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel. October 13th 2010320 K 15 1 hour 25 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017946 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.