Karl’s Seafood Ragout Recipe


Cooking with One Chef One CriticThis is my version of the wonderful fish soups you find in the south of France. If you like fresh seafood, this is for you. Please make sure you don’t overcook the fish.

  • Yield: 10 Servings


  • ¼ cup (60 ml) canola oil
  • 1½ cup (375 ml) onions, finely chopped
  • ½ cup (125 ml) shallots, finely chopped
  • 2 tsp (10 ml) garlic, finely chopped
  • 1 cup (250 ml) celery, finely chopped
  • 1 cup (250 ml) red peppers, finely diced
  • ¼ cup (60 ml) white vermouth or white wine
  • 4 cups (1 L) fresh tomatoes, cubed
  • salt and pepper to taste
  • ¼ cup (60 ml) parsley, chopped
  • 1 tsp (5 ml) fennel seeds
  • ½ tsp (2 ml) red pepper flakes
  • 1 bay leaf
  • 1 tsp (5 ml) dried thyme
  • 8 cups (2 L) fish stock or bottled clam juice
  • ½ tsp (2 ml) saffron
  • ¼ cup (60 ml) olive oil
  • 1½ tsp (7 ml) Pernod
  • 1½ lb (680 g) cod fillets, cut in large cubes
  • 1 lb (454 g) scallops
  • 1 lb (454 g) raw shrimp, shelled
How to Make It
  1. Heat canola oil in large soup pot on medium. Add onions and pinch of salt. Cook, stirring for a few minutes. Add shallots, garlic, celery, and peppers. Continue stirring for a few more minutes. Add vermouth. Stir. Add tomatoes, salt, pepper, parsley, fennel seeds, red pepper flakes, bay leaf, and thyme. Cook, stirring to thoroughly mix ingredients, for 5 minutes.
  2. Add fish stock or clam juice and stir. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add saffron, olive oil, Pernod and stir. Gently add cod, scallops, and shrimp to pot. Let seafood poach in the liquid for 10 to 15 minutes.
  3. Serve generous portions in large, warmed bowls with lots of crusty bread and butter. Be sure to watch for the bay leaf.

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