Fish Ragout

Name: Fish Ragout
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 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 cornstarch; 1 lb red snapper or other solid fish like halibut, cut into 1/2-in pieces

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By Irana Grenier
@sweetangel

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.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

cornstarch
1 lb

red snapper or other solid fish like halibut, cut into 1/2-in pieces
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How to Make Fish Ragout

Step-by-Step

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.