Fish Ragout

Fish Ragout Recipe

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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


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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

How to Make Fish Ragout


  • 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.

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About Fish Ragout

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

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