Rape con Grelos y Almejas

Catalan Fish Ragout

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is one of our favorite fish ragouts, although we had a problem when we called it rape, which means anglerfish or monkfish in Spanish, on the menu. People just couldn’t bring themselves to order it. Now we call it a Catalan fish ragout with clams and greens and it sells a lot better.


  • ¼ cup olive oil
  • 2 medium onions, diced
  • 3 cloves garlic


Heat the olive oil in a deep saucepan over medium heat. Add the onions and garlic and cook a few minutes. Stir in the pepper flakes and bay leaf; cook until the onions are translucent but do not let the garlic brown. Add the fish fumet and simmer about 15 minutes. Season to taste with salt and pepper. Add the lemon juice if you want. This base can be made hours ahead and refrigerated.