Seafood Ragout

Name: Seafood Ragout
Total time: 1 h 10 min
Yield: 6 generous main course servings
Cuisine: new england
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

Recipe from Flora Mikula

Adapted by Barbara Kafka

Total Time: 1 hour 10 minutes
Rating: 4(7)
Comments: Read comments

Featured in: French Cuisine Makes Way for Women

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Ingredients

Yield:6 generous main course servings

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

Ingredient Substitution Guide

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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.