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Rinse the fish and briefly pat dry. Cut into bite-sized pieces, sprinkle with the lemon juice and salt, cover and leave to marinate for 10 minutes. Peel and halve the cucumber length ways. Scrape out the pips with a teaspoon, then cut the flesh into small pieces. Wash and coarsely chop the tomatoes, peel and chop the onion.
Put the fish with the lemon juice, cucumber, tomato, and onion into the pan with the water, bring to a boil, cover and simmer gently over low heat for 20 minutes. About 5 minutes before the end of the cooking time add the cayenne pepper and capers.
Knead together the butter and flour and whisk small pieces of this mixture into the ragout to thicken. Bring to a boil, remove from the heat, stir in the single cream (if used) and serve.
Can be served with boiled potatoes.
Source: A friend Jean
By Raymonde from North Bay, Ontario
In 1 gallon plastic bag, combine flour, salt and pepper; add meat pieces. Shake to coat. In a large skillet or Dutch oven, brown meat and onions in oil. Add water, bouillon, bay leaf and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Stir in carrots, celery and mushrooms. Cook for an additional 30 minutes or until meat and vegetables are tender. Remove cinnamon stick and bay leaf. Makes 6 servings.
This is a page about Vietnamese beef ragout (lagu bo). Many Vietnamese recipes are influenced by the French who colonized Vietnam. Try this delicious soup with carved vegetables.