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Fishandseafood - Fish Ragout Post by :NicheProf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1497

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Fishandseafood - 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.
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