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
6 people
12 IngredientsLast modified on: December 30th 2019
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
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 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.
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 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.
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 | 180 RDI=70 % | 590 RDI=60 % | 370 RDI=60 % | 6,440 RDI=320 % | 26,970 RDI: 320 % |
| 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 6 people : 7.90 €
- Per person : 1.35 €
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: Endive and beer soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Chinese Soup, Pea risotto "Mantecare", 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, Tagliatelle with cockles, Cockles and cabbage with smoky cream sauce, Fillets of sole Dieppoise, Creamy spaghetti with cockles and parsley, ... See them all 7
Fish fillet
Like these other recipes: Fish "à la Bordelaise", Fish fillet with leeks and mustard cream, Baked sea bass fillet with lemon and tarragon, Sea bass with coriander cream en papillote, Erika's ceviche, ... See them all 29
Cream
Like these other recipes: Loin of pork with herbs and julienne vegetables , Bounty-style tart for Alison, Curried prawn risotto, Clementine Chantilly, Hot sesame-cream chicken tartines, ... See them all 115
Other recipes you may also like
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.March 8th 2012144 K5 4 hours 25 min.
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.April 6th 2017120 K 24.5 1 hour 15 min.
Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.August 9th 201598 K3.9 1 hour 3 min.
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.May 10th 202343 K3.8 60 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 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.