Seafood Ragout

Serve this seafood ragout in large soup bowls and garnish with green onion as the main dish for dinner.

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Ingredients:

• 1 Onion Chopped  
• 1 Tbsp. Butter  
• 1 Tbsp. Bottled chopped garlic or 4 cloves minced  
• 4 Large Plum tomatoes chopped  
• Peel from 1/2 a large orange.  
• 10 oz Chicken Broth  
• 1 1/2 Cups White Wine  
• 1/2 Cup Vermouth or 3 tbsp. Pernod (Optional)  
• 2 Tsp. Dried Dill Weed  
• 1/4 tsp. Salt  
• 2 lbs Fresh Mussels (debearded)  
• 1 lb Fresh Fish, halibut, monkfish etc.  
• 1 lb Fresh or Frozen Uncooked Shrimp Peeled and deveined.  
• 3 Sliced Green Onions

Method

In a large wide saucepan, stir into butter the onion and garlic and cook for 3 minutes. Add tomatoes, orange peel, chicken broth, wine, vermouth, dillweed and salt. Bring to a boil over high heat and reduce heat to medium for about 10 minutes. When broth is cooked, stir in mussels and shrimp. Cover and bring to a boil for about 4 minutes. Just till mussels open. Discard any mussels that do not open. Shrimp will be bright pink and then stir in fish. Cover and cook 2-3 minutes until fish is cooked. Spoon ragout into large soup bowls, and sprinkle with green onion.

Notes:

Number of servings: 4-6

Submitted By: angelmingo
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