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Fish Ragout

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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

Details

Servings 8

Preparation

Step 1

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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