posted by Joe Ames 10-12-98 1:38 AM
Fish Ragout
1 lb. fish, such as perch, cod, rockfish, pike, sole or flounder
1 sm. onion, chopped
1 clove garlic, mashed
1 tbsp. olive or salad oil
3 sm. 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 powdered saffron (optional)
Fresh lemon juice to taste
If fish is frozen, thaw enough to cut into 1-inch cubes. Or, cut fresh fish into cubes; set aside.
In large, heavy pan such as a Dutch oven, saute onion and garlic in the oil until tender, about 5 minutes.
Add the tomatoes, red and green pepper, cucumber, basil and oregano. Saute 2 minutes more. Add water and
heat to simmering.
Add fish. Heat to simmer and cook for 10 to 15 minutes or until fish is just tender. Cooking time depends on the
type of fish and whether it is fresh or frozen. Add salt and saffron. Just before serving, add lemon juice to taste. Serve immediately.