Summery seafood ragout

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10 min


4 to 6 servings

* PLUS Cooking time: 20 minutes


  • 2 onions
  • 5 large garlic cloves
  • 2 to 3 jalapenos
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp salt
  • 240-mL bottle clam juice
  • 1/2 cup dry white wine
  • 4 large tomatoes
  • 4 green onions
  • 500 g fresh or frozen, uncooked large shrimp , about 25 shrimp, peeled
  • 375 g fresh or frozen small bay scallops
  • 1 large lime
  • 1/2 cup chopped fresh basil , parsley or cilantro


  • Coarsely chop onions and mince garlic. Core 2 jalapeños, then mince. Heat oil in a large wide saucepan set over medium heat. When hot, stir in onions, garlic, jalapeños, cumin and 1/2 teaspoon (2 mL) salt. Cook, uncovered and stirring occasionally, until softened, about 5 minutes. Pour in clam juice and wine and bring to a boil. Boil gently, uncovered over medium-high heat, about 3 minutes.
  • Meanwhile, core tomatoes, then coarsely chop. Stir tomatoes and their juice into mixture and increase heat to high. Stir often until tomatoes are heated through, from 4 to 5 minutes.
  • While tomatoes are heating, thinly slice green onions diagonally. If using frozen shrimp and scallops, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt, then drain well. Stir seafood and green onions into ragout. Cover and cook over medium-high heat, stirring occasionally, until shrimp are coral in colour and heated through and scallops are tender, from 5 to 6 minutes.
  • Cut lime in half and squeeze juice into ragout. Stir in basil. Taste and stir in remaining 1/2 teaspoon (2 mL) salt, if needed. If you like, core and mince remaining jalapeño and stir into ragout. Ladle ragout into bowls and serve with chunks of crusty bread.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 27.1 g,
  • Carbohydrates
  • 13.3 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 686 mg.

The French verb ragoûter means to enhance flavour. A ragout is more traditionally known as a thick rich stew. We’ve adapted the essence of this hearty favourite but used shrimp and scallops to create a quick, lighter-tasting and lower-fat version, perfect for dining in warmer weather.

If making ahead, prepare to the point of adding green onions. Transfer tomato base from saucepan to a large bowl. It will keep well, covered in the refrigerator, up to 2 days. Before serving, bring base to a boil in a large saucepan, uncovered and stirring often, over medium-high heat. Stir in green onions and seafood. Continue with recipe as written above.