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
18 people
12 IngredientsLast modified on: December 30th 2019
For 18 people, you will need:
- 1
6 carrots - 2
6 potatoes - 3
600 g green cabbage - 4
3 leeks - 5
3 litres Vegetable stock - 6
900 g fish fillet - 7
1 kg 200 g cockles - 8
12 tablespoons olive oil - 9
750 ml cream - 10
9 pinches saffron - 11
salt - 12
pepper - Total weight: 8,580 grams
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 1 - 15 min.
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 12 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 750 ml cream and 9 pinches 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 | 550 RDI=210 % | 1,760 RDI=170 % | 1,120 RDI=170 % | 19,320 RDI=970 % | 80,910 RDI: 970 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 230 RDI=10 % | 940 RDI: 10 % |
| Per person | 30 RDI=10 % | 100 RDI=9 % | 60 RDI=9 % | 1,070 RDI=50 % | 4,500 RDI: 50 % |
How much will it cost?
- For 18 people : 23.70 €
- Per person : 1.35 €
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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: Endive and beer soup, Sausages with baked beans, French style, Foie gras Chantilly , Duo of slow-cooked pork, Mexican-style pork medallions , ... See them all 19
Cockles
You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Creamy spaghetti with cockles and parsley, Breton style shellfish and vegetable soup, Fillets of sole Dieppoise, Crusty cockle tart, ... See them all 7
Fish fillet
Like these other recipes: Tahitian style fish, Baked sea bass fillet with lemon and tarragon, Nicholas's fish, Fish in a seed crust, Tahitian salad, ... See them all 28
Cream
Like these other recipes: Montagnon rice, Spicy roast cauliflower gratin, Crunchy verrines, Mushroom Pancakes au Gratin, "Moelleux" cake batter, ... See them all 112
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