fish ragout
(1 RATING)
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.
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prep time
30 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 cup baby carrots, diced
- 1/4 cup celery, diced
- 2 cloves garlic, minced
- 2 medium roma tomatoes
- 1 medium zucchini, diced
- 1 medium yellow crooked neck squash, diced
- 1 medium red bell pepper, diced
- 5 cups chicken broth, low salt
- 1/2 teaspoon dill, dried
- 1/2 teaspoon herbs de provence
- 1 tablespoon olive oil
- 5 tablespoons cornstarch
- 1 pound red snapper or other solid fish like halibut, cut into 1/2-in pieces
How To Make fish ragout
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Step 1Heat olive oil in large skillet over med heat. Add carrots, celery and garlic. Saute for about 5 minutes.
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Step 2Add zucchini, yellow squash, red bell pepper, tomatoes and herbs. Saute until tomatoes start to break down.
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Step 3Pour chicken broth into large soup pot. Add vegetables and fish. Cook over med heat until fish turns opaque, about 3 minutes.
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Step 4Mix cornstarch with enough water to make thick gravy. Bring ragout to a quick boil; add cornstarch and stir until thickened.
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Step 5Serve immediately. Great with croutons or a nice french or sourdough bread.
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