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.
98 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
100 ml green cabbage - 4
½ leek - 5
500 ml Vegetable stock - 6
150 ml fish fillet - 7
200 ml cockles - 8
2 tablespoons olive oil - 9
125 ml cream - 10
1.5 pinch saffron - 11
salt - 12
pepper
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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 125 ml 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 €
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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: Country vegetable soup, Mixed vegetable curry, Pork Chops Champvallon style, Mexican-style pork medallions , Pork medallions with "full" turnips, ... See them all 19
Cockles
You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Cockles and cabbage with smoky cream sauce, Tagliatelle with cockles, Breton style shellfish and vegetable soup, Fillets of sole Dieppoise, ... See them all 7
Fish fillet
Like these other recipes: Fish fillet with preserved lemons, Fish terrine with spinach and tomatoes, Sea bass with Indian spices, Tahitian salad, Fish "à la Bordelaise", ... See them all 28
Cream
Like these other recipes: Artichoke Soup, Nicholas's fish, Individual creamy endive gratins, Eggs Arsène, Apple macaronade, ... See them all 112
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