Seafood Ragout
Contributed by Helene Noreen.
Ingredients
- 1 lb. cod fillets (fresh or frozen)
- 1 6 oz. pkg. frozen king crabmeat
- 1 cup chopped onion
- 1 28 oz. can tomatoes
- 1 8 oz. can tomato sauce
- 1/2 clove chopped garlic
- 2 bay leaves
- 1/4 tsp. pepper
- 1 lb. scallops (fresh or frozen)
- 1 cup chopped celery
- 1/4 cup margarine
- 2 1/2 cups boiling water
- 1 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. basil
Method
- Thaw frozen fillets, cut into 2-inch pieces.
- Thaw scallops with cold water to remove any shell particles. Cut large scallops in half.
- Thaw crab meat and remove any cartilage, cut into bite size pieces.
- Cook celery and onion in margarine in a 4 quart saucepan until tender.
- Add remaining ingredients except fish, shellfish. Boil 10 minutes, stir occasionally.
- Add fish and scallops, simmer 10 minutes.
- Add crabmeat and heat. Remove bay leaves.
- Serve with hard rolls. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.