Fish Ragout

Contributed By



  • 600 gms fish fillets cubed
  • 50 gms butter
  • 3 cloves garlic
  • 1 med onion, chopped finely
  • 1/2 cup water
  • 1/2 cup white wine or 1/2 cup water with 2 tblsp lemon juice
  • 1 cup tomatoes, cubed and peeled
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1/4 cup parsley, chopped
  • salt to taste


  1. Melt butter in large frying pan. Add crushed garlic and chopped onion. Stir. Cover pan and cook until onions is tender but not browned.
  2. Add liquid, tomatoes, thyme and salt. Simmer for 5 mins
  3. Add parsley and cubed fish. Cover and simmer 3-4 mins or until fish cooked through.
  4. Thicken with a little cornflour mixed to a paste with cold water.
  5. Season carefully after miter has thickened , using ground pepper, 1/2 tsp sugar and salt.
  6. Serve on noodles, rice or mashed potatoes and salad.

Further Information

Yield 4