Fish Ragout

Fish Ragout
Fish Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    med onion chopped

  • 1

    clove garlic minced

  • 1

    c. diced bell pepper

  • 3

    tbs olive oil or veg oil

  • 2

    diced lean bacon, cooked

  • 1

    lg can tomatoes

  • 1

    can tomatoe paste (6 oz)

  • 1/2

    c. minced parsley

  • 1

    c. diced cilantro

  • 1

    tsp basil

  • 3/4

    tsp oregano

  • 1/2

    bay leaf

  • salt and pepper

  • 1 1/2

    c. dry white wine

  • 3

    stalks celery (cut 1/2" slices)

  • 3

    cans clams with juice

  • 1

    lbs white fish

  • 2

    potatoes (red or new) cut in small pieces unpeeled

Directions

In lge pot, saute onions and garlic in heated oil until tender. Add clams, tomatoes, paste, spices, wine and celery and bell pepper. Cover and simmer gently for 1 hr. Cut fish into bit size and simmer 15 min more. *Note: June changed the original recipe to 3 cans clams and 1 lb fish. The original had 1 can clams and 3-4 lbs. white fish. She also added the potatoes to the original which can be added raw when you add the fish and then just simmer until the potatoes are done. I just cook until they can be poked with a fork. Also what I do to cut down on the oil is to fry the bacon first and then saute the onion and garlic in the bacon grease. This adds to the flavor as well.

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