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Fish ragout with pollock

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Ingredients for 2 servings:

  • 400 g pollack fillet(s), frozen
  • 20 g butter
  • 1 onion(s), finely chopped
  • 1 clove(s) garlic, finely chopped
  • 150 g carrot(s), grated
  • 100 g pearl onions
  • 1 tbsp tomato paste
  • 6 tbsp white wine or vegetable broth
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat the butter and sauté the onions, garlic, carrots, and pearl onions for 5 minutes. Meanwhile, cut the fish into bite-sized pieces and add the tomato paste and wine or stock. Simmer everything together for about 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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