
A ragout of seafood with lemon and saffron

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The term ragout refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta). The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.
ingredients
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serves: 4
large pinch of saffron strands
8 large raw shrimp in shell
2 (2-3 oz/50-75 g) skinned lemon sole (gray sole, or Petrale sole fillets)
8 baby carrots (scraped and trimmed)
8 small very florets of broccoli
8 fine green beans (halved)
8 mussels (cleaned)
4 prepared bay scallops
1/2 cup (100 g) chilled unsalted butter (diced)
Salt and freshly ground black pepper
Nlaldon sea salt flakes, for garnish
VEGETABLE NAGE:
1/2 lemon
1 fennel bulb
1 large onion (peeled)
4 stalks celery
Handful of button mushrooms
1/2 teaspoon salt
1 teaspoon black peppercorns
2 leaves bay
3 sprigs of thyme
1/2 teaspoon fennel seeds
1 1/4 cups (300 ml) white wine
Servings Per Recipe: 4
Amount per Serving
Calories: 273
- Total Fat: 5 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 45.4 mg
- Sodium: 720 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 7.1 g
- Sugars: 10.2 g
- Protein: 13.2 g
preparation

Lobster, oysters, Iangoustines, and freshwater crayfish.
comments
Mommy_loves_to_cook
May 8, 2012