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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.

111 K 4.2/5 (23 reviews)

2 hours 20 min. difficulté

Average

7.90 €

6 people

12 Ingredients

Last modified on: December 30^th 2019

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For 6 people, you will need:

1 2 carrots
2 2 potatoes
3 200 g green cabbage
4 1 leek
5 1 kg vegetable stock
6 300 g fish fillet
7 400 g cockles
8 4 tablespoons olive oil
9 250 g cream
10 3 pinches saffron
11 salt
12 pepper
Total weight: 3,110 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 1 hour 35 min.

Cooking: 45 min.

All in all: 2 hours 20 min.

When should you start or finish this recipe?

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.

Peel and dice 2 carrots.

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

Stage 2 - 15 min.

Prepare 200 g green cabbage and shred finely.

Prepare 1 leek.

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.

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 8 - 30 min.

Prepare 400 g cockles.

Cut the fish into large chunks.

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.

Stage 10 - 2 min.

Tip the cockles into the same pan and sauté for 2 minutes.

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 g 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.

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	190 RDI=70 %	600 RDI=60 %	450 RDI=70 %	7,190 RDI=360 %	30,090 RDI: 360 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Celery, Fish, Milk

How much will it cost?

For 6 people : 8.90 €
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.

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