Fish Ragout Recipe

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Fish Ragout

Irana Brookshire


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.

★★★★★ 1 vote
30 Min
15 Min
Stove Top


1/4 c
baby carrots, diced
1/4 c
celery, diced
2 clove
garlic, minced
2 medium
roma tomatoes
1 medium
zucchini, diced
1 medium
yellow crooked neck squash, diced
1 medium
red bell pepper, diced
5 c
chicken broth, low salt
1/2 tsp
dill, dried
1/2 tsp
herbs de provence
1 Tbsp
olive oil
5 Tbsp
1 lb
red snapper or other solid fish like halibut, cut into 1/2-in pieces


1Heat olive oil in large skillet over med heat. Add carrots, celery and garlic. Saute for about 5 minutes.
2Add zucchini, yellow squash, red bell pepper, tomatoes and herbs. Saute until tomatoes start to break down.
3Pour chicken broth into large soup pot. Add vegetables and fish. Cook over med heat until fish turns opaque, about 3 minutes.
4Mix cornstarch with enough water to make thick gravy. Bring ragout to a quick boil; add cornstarch and stir until thickened.
5Serve immediately. Great with croutons or a nice french or sourdough bread.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: French