Fisherman's Ragout

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
1 hour 34 min.	43 min.	2 hours 17 min.

Step by step recipe

1	Peel and dice 2 carrots. Peel and rinse 2 potatoes. Dice small and rinse once more.
2	Prepare 200 g green cabbage and shred finely. Prepare 1 leek.
3	Bring the vegetable stock to the boil.
4	Tip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked).
5	Remove them from the stock, cool under running water to stop them cooking any further and drain. Set aside.
6	Cook the cabbage then the potatoes in the same way.
7	Discard half the stock and reduce the rest by 3/4 over medium heat.
8	Prepare 400 g cockles. Cut the fish into large chunks.
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.
10	Tip the cockles into the same pan and sauté for 2 minutes. Set aside.
11	Pour the reduced stock into the pan (there should only be 5 or 6 tablespoonsful left) and use this to deglaze the bottom.
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.
13	Add all the vegetables to the pan...
14	...then the cockles and fish.
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 stage 11).

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