Ragoût de Poissons Normand – Fish Ragout with Prawns

Ragoût de Poissons Normand - Fish Ragout with Prawns

Fish soup recipes are ten a dozen but decent fish ragout recipes are scarce on the ground. This makes it all the more delightful when one as nice as this one turns up.

4 servings
Preparation time: approximately 30 min.
Cooking time: A total of approximately 1 hour
Can not be frozen

About. 1 kg [2,2 lb] cod, pollock, mackerel,
plaice or other firm fish
3 onions
3 parsley stalks
2 bay leaves
1 thyme sprig
fresh or dried fennel
2 dl [0,4 pt] dry white wine
2 leeks
2 tablespoons of oil
2 tomatoes
200 g [7 oz] prawns
salt, whole peppercorns
fresh dill


[1] fillet the fish and boil heads, skin and bones  in about 3 dl / 0,6 pt of water, added 1/2 teaspoon salt, 8 whole pepper corns, 1 chopped onion, a bouquet garni of of leek top, parsley and bay leaf and some fresh fennel or 1/4 teaspoon dried, crushed fennel. Boil for about 30 min., Sieve the broth and boil it till it has reduced a little.

[2] Saute sliced onions and leeks in oil. Add boiling stock, wide strips of fish fillets and peeled chopped tomatoes.

[3] Cook for 6-8 min., Add white wine and the cleaned shrimps, the ragout must not boil after this. Season with salt and sprinkle with chopped fresh dill.

Serve with warm Parisian white bread.