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.
108 K 4.2/5 (23 reviews)
2 hours 20 min.
Average
3 people
12 IngredientsLast modified on: December 30th 2019
For 3 people, you will need:
- 1
1 carrot - 2
1 potatoes - 3
3.5 oz green cabbage - 4
½ leek - 5
1 lb + 1.6 oz vegetable stock - 6
5.3 oz fish fillet - 7
7.0 oz cockles - 8
2 tablespoons olive oil - 9
4.4 oz cream - 10
1.5 pinch saffron - 11
salt - 12
pepper
Change measures:
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 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 2 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 4.4 oz cream and 1.5 pinch 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 | 100 RDI=40 % | 300 RDI=30 % | 220 RDI=30 % | 3,590 RDI=180 % | 15,040 RDI: 180 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 230 RDI=10 % | 970 RDI: 10 % |
| Per person | 30 RDI=10 % | 100 RDI=9 % | 70 RDI=10 % | 1,200 RDI=60 % | 5,020 RDI: 60 % |
How much will it cost?
- For 3 people : 4.45 €
- Per person : 1.50 €
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: Sautéed Green Vegetables in pan, Provençal braised carrots, Mexican-style pork medallions , Country vegetable soup, Foie gras Chantilly , ... 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, Fillets of sole Dieppoise, Crusty cockle tart, Cockles and cabbage with smoky cream sauce, Breton style shellfish and vegetable soup, ... See them all 7
Fish fillet
Like these other recipes: Fish fillet with preserved lemons, Sea bass with Indian spices, Sea bass with coriander cream en papillote, Pollack fillet baked with rice and vegetables., Crunchy little pieces of fish, ... See them all 29
Cream
Like these other recipes: Bounty-style tart for Alison, Hot sesame-cream chicken tartines, Feta and spinach brik pie, "Moelleux" cake batter, Mini cheese and mustard toasts, ... See them all 115
Other recipes you may also like
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023250 K 24.6 2 hours 45 min.
Penne with purple artichokes
In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.February 11th 201673 K5 55 min.
Leek and celery soup
Leeks and celery aren't often found together, yet their tastes go well together, as in this delicious soup.January 31th 202418 K 2 50 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.