Fish Ragout
By
Irana Grenier
@sweetangel
1
I used to serve this to my kids to get them to eat their vegetables. I used to add whatever fresh vegies I had in the fridge.
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
30 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1/4 cbaby carrots, diced
-
1/4 ccelery, diced
-
2 clovegarlic, minced
-
2 mediumroma tomatoes
-
1 mediumzucchini, diced
-
1 mediumyellow crooked neck squash, diced
-
1 mediumred bell pepper, diced
-
5 cchicken broth, low salt
-
1/2 tspdill, dried
-
1/2 tspherbs de provence
-
1 Tbspolive oil
-
5 Tbspcornstarch
-
1 lbred snapper or other solid fish like halibut, cut into 1/2-in pieces
How to Make Fish Ragout
- Heat olive oil in large skillet over med heat. Add carrots, celery and garlic. Saute for about 5 minutes.
- Add zucchini, yellow squash, red bell pepper, tomatoes and herbs. Saute until tomatoes start to break down.
- Pour chicken broth into large soup pot. Add vegetables and fish. Cook over med heat until fish turns opaque, about 3 minutes.
- Mix cornstarch with enough water to make thick gravy. Bring ragout to a quick boil; add cornstarch and stir until thickened.
- Serve immediately. Great with croutons or a nice french or sourdough bread.
