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( Ragoût De Poissons Normand )

Fish Ragout With Shrimps
( Ragoût De Poissons Normand )

Image of Fish Ragout With Shrimps<br/>( Ragoût De Poissons Normand )

1kg (2¼lb) cod, pollock, mackerel or plaice
Salt, peppercorns
3 onions
3 sprigs of parsley
1 bay leaf
1 sprig of thyme, herb fennel
2 leeks
2 x 15ml tbsp (2tbsp) oil
2 tomatoes
200ml (7fl oz) white wine
200g (7oz) shrimps


Preparation time: 30 minutes
Cooking time: 60 minutes
Serves: 4


1. Fillet the fish and put heads, bones etc in about 300ml (½pt) water with ½ x 5ml tsp (½tsp) salt, 8 pep­percorns, 1 sliced onion and a bouquet garni consisting of leek tops, parsley, thyme, bay leaf and a little fresh, or ¼ x 5ml tsp (¼tsp) dried, crushed fennel. Boil for about 30 minutes, strain and boil again for a little while.

2. Sauté remaining sliced onions and leeks in oil in another saucepan. Add boiling fish stock, wide strips of filleted fish and peeled, sliced tomatoes.

3. Cook for 6-8 minutes, add white wine and also heat the peeled shrimps without letting them boil. Season with salt and garnish with tiny sprigs of dill.

Unsuitable for the freezer

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