Seafood Ragout Recipe

Name: Seafood Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, peeled and smashed; 1 bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup); 3/4 cup olive oil; 1 tablespoon kosher salt, plus additional, if necessary; 8 small carrots, peeled and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces; 1 bulb fennel, trimmed and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces; 3 small zucchini, cut into 1 1/2-by- 1/4 -by- 1/4 -inch pieces; 1 1/2 cups fish stock (or white wine); 1 1/4 pounds small, very clean clams; 4 pounds small mussels, cleaned and beards removed; 1 1/4 pounds fava beans, shelled, blanched 2 minutes in boiling water and peeled, or 2/3 cup frozen baby lima beans; 2 3/4 pounds cleaned calamari, cut crosswise into 1/4 -inch-wide strips; Freshly ground black pepper to taste

Servings: persons

4 cloves garlic, peeled and smashed
1 bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup)
3/4 cup olive oil
1 tablespoon kosher salt, plus additional, if necessary
8 small carrots, peeled and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces
1 bulb fennel, trimmed and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces
3 small zucchini, cut into 1 1/2-by- 1/4 -by- 1/4 -inch pieces
1 1/2 cups fish stock (or white wine)
1 1/4 pounds small, very clean clams
4 pounds small mussels, cleaned and beards removed
1 1/4 pounds fava beans, shelled, blanched 2 minutes in boiling water and peeled, or 2/3 cup frozen baby lima beans
2 3/4 pounds cleaned calamari, cut crosswise into 1/4 -inch-wide strips
Freshly ground black pepper to taste

1
To make coriander oil,place garlic and coriander in a food processor and process until finely minced,stopping machine to scrape down the sides with a rubber spatula.With the machine running,slowly pour in the oil,stopping to scrape down the sides of the bowl,until the oil is fully incorporated.
2
Add the tablespoon of kosher salt to 3 quarts of water in a 4-quart saucepan and bring to a boil.Add the carrots,fennel and zucchini.Return to a boil.Lower the heat and simmer for 5 minutes.Skim the vegetables out with a slotted spoon and reserve.
3
Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot.
4
Cook for 2 minutes.Add the mussels.Cover and cook until the clams and mussels are just open,about 4 minutes.Add the favas or limas,allow to warm and then add the calamari and vegetables and stir them in.
5
Cover the pot and return to a boil.Lower the heat slightly and cook,stirring occasionally,until the calamari are just white,about 5 minutes.Season with salt,if needed,and pepper.Bring to a boil and serve immediately.Pass coriander oil separately.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 cloves garlic, peeled and smashed, 1 bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup), 3/4 cup olive oil, 1 tablespoon kosher salt, plus additional, if necessary, and more.

Yes, Seafood 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.

Seafood Ragout

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