Seafood Ragout
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- 4cloves garlic, peeled and smashed
- 1bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup)
- ¾cup olive oil
- 1tablespoon kosher salt, plus additional, if necessary
- 8small carrots, peeled and cut into 1½ -by- ¼ -by- ¼ -inch pieces
- 1bulb fennel, trimmed and cut into 1½ -by- ¼ -by- ¼ -inch pieces
- 3small zucchini, cut into 1½-by- ¼ -by- ¼ -inch pieces
- 1½cups fish stock (or white wine)
- 1¼pounds small, very clean clams
- 4pounds small mussels, cleaned and beards removed
- 1¼pounds fava beans, shelled, blanched 2 minutes in boiling water and peeled, or ⅔ cup frozen baby lima beans
- 2¾pounds cleaned calamari, cut crosswise into ¼ -inch-wide strips
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
924 calories; 39 grams fat; 6 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 51 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 93 grams protein; 2225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot. 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. 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.
Private Notes