Fish Ragout Recipe

Name: Fish Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fish (such as perch, cod, rockfish, pike, sole or flounder); 1 small onion, chopped; 1 clove garlic, mashed; 1 Tbsp. olive or salad oil; 3 small tomatoes, diced; 1 green or red pepper, diced; 1 c. diced, peeled fresh cucumber; 1/2 tsp. dried basil leaves; 1/4 tsp. dried oregano leaves; 1 c. water; 1/2 tsp. salt; dash of powdered saffron (optional); fresh lemon juice to taste

Servings: persons

1 lb. fish (such as perch, cod, rockfish, pike, sole or flounder)
1 small onion, chopped
1 clove garlic, mashed
1 Tbsp. olive or salad oil
3 small tomatoes, diced
1 green or red pepper, diced
1 c. diced, peeled fresh cucumber
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1 c. water
1/2 tsp. salt
dash of powdered saffron (optional)
fresh lemon juice to taste

1
If fish is frozen, thaw enough to cut into 1-inch cubes or cut fresh fish into cubes.
2
Set aside.
3
In large, heavy pan such as a Dutch oven, saute onion and garlic in the oil until tender, about 5 minutes.
4
Add the tomatoes, red and green pepper, cucumber, basil and oregano.
5
Saute 2 minutes more.
6
Add water and heat to simmering.
7
Add fish.
8
Heat to simmer and cook for 10 to 15 minutes or until fish is just tender.
9
Cooking time depends on the type of fish and whether it is fresh or frozen.
10
Add salt and saffron. Just before serving, add lemon juice to taste.
11
Serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. fish (such as perch, cod, rockfish, pike, sole or flounder), 1 small onion, chopped, 1 clove garlic, mashed, 1 Tbsp. olive or salad oil, and more.

Yes, Fish Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions