🇫🇷 French

White Fish Ragoût

Name: White Fish Ragoût
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 1 tsp Black Peppercorns; 2 Bay Leaf; 2, thickly sliced Carrot; 750 ml Stock or Broth; 200 ml Red Wine; 500 g White Fish

🇫🇷 French

A slow-simmered french pot of white fish, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 47 minutes of mostly hands-off cooking.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

Butter2 tbsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Black Peppercorns1 tsp
Bay Leaf2
Carrot2, thickly sliced
Stock or Broth750 ml
Red Wine200 ml
White Fish500 g

Optional extras

Tarragonhandful, to finish

Instructions

1
Warm the Butter in a heavy casserole and brown the white fish well on all sides — real colour means real flavour.
2
Lift the white fish out, soften the onion and garlic in the same pot, then add the black peppercorns.
3
Return the white fish, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with tarragon right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Bouillabaisse — Frenchy fish stew with croutons and rouille · on YouTube