Fish Ragout

Fish Ragout

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Irana Grenier


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

How to Make Fish Ragout


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

Printable Recipe Card

About Fish Ragout

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

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