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Fisherman's Ragout


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.
48,1214.2/5 for 22 ratings
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Last modified on: August 19th 2018

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 34 min.43 min.2 hours 17 min.
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Step by step recipe


Stage 1 - 12 min.
Fisherman's Ragout : Photo of step #1
Peel and dice 2 carrots.

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

Stage 2 - 12 min.
Fisherman's Ragout : Photo of step #2
Prepare 200 g green cabbage and shred finely.



Prepare 1 leek.

Stage 3
Fisherman's Ragout : Photo of step #3
Bring the vegetable stock to the boil.

Stage 4 - 28 min.
Fisherman's Ragout : Photo of step #4
Tip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked).

Stage 5 - 5 min.
Fisherman's Ragout : Photo of step #5
Remove them from the stock, cool under running water to stop them cooking any further and drain.

Set aside.

Stage 6 - 5 min.
Fisherman's Ragout : Photo of step #6
Cook the cabbage then the potatoes in the same way.

Stage 7 - 20 min.
Fisherman's Ragout : Photo of step #7
Discard half the stock and reduce the rest by 3/4 over medium heat.

Stage 8 - 30 min.
Fisherman's Ragout : Photo of step #8
Prepare 400 g cockles.

Cut the fish into large chunks.

Stage 9 - 3 min.
Fisherman's Ragout : Photo of step #9
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.
Fisherman's Ragout : Photo of step #10
Tip the cockles into the same pan and sauté for 2 minutes.

Set aside.

Stage 11 - 5 min.
Fisherman's Ragout : Photo of step #11
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.
Fisherman's Ragout : Photo of step #12
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.
Fisherman's Ragout : Photo of step #13
Add all the vegetables to the pan...

Stage 14 - 1 min.
Fisherman's Ragout : Photo of step #14
...then the cockles and fish.

Stage 15 - 3 min.
Fisherman's Ragout : Photo of step #15
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 step 11).

Nutritional information

% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Duo of slow-cooked pork, Stuffed cabbage leaves, Provençal braised carrots, Mexican-style pork medallions , Chinese Soup, ... All
CocklesCockles: You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, How to prepare cockles, Tagliatelle with cockles, Fillets of sole Dieppoise, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Rosemary steamed fish, Sea bass with coriander cream en papillote, Fish Mousselines, Tahitian style fish, Fish in a seed crust, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, New tiramisu, Cheese tart, Chocolate cake, Mushroom buckwheat pancakes, ... All

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