Fish Ragout
By
Irana Grenier
@sweetangel
1
★★★★★ 1 vote5
Ingredients
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1/4 cbaby carrots, diced
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1/4 ccelery, diced
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2 clovegarlic, minced
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2 mediumroma tomatoes
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1 mediumzucchini, diced
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1 mediumyellow crooked neck squash, diced
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1 mediumred bell pepper, diced
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5 cchicken broth, low salt
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1/2 tspdill, dried
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1/2 tspherbs de provence
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1 Tbspolive oil
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5 Tbspcornstarch
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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.