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For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
1260
63%
Proteins
47g
18%
Carbohydrates
76g
7%
Fats
85g
13%
 Per 100 g 
Calories
84
4%
Proteins
3g
1%
Carbohydrates
5g
<1%
Fats
6g
1%
 Per person 
Calories
315
16%
Proteins
11g
5%
Carbohydrates
19g
2%
Fats
21g
3%
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  • Recipe seen 163,074 times
Rating
  • Already noted 11 times
  • Average note : 1.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 1 hour 33 min.
Resting : 3 min.
Cooking : 1 hour
Start to finish : 2 hours 36 min.
Preservation : Several days in the fridge, covered by a plastic film.


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How much will it cost?

 For 4 people : 4.90 €
 Per person  : 1.23 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
Stock-pot fish  : Photo of step #1
2
Wash 100 g mange-tout peas.
Stock-pot fish  : Photo of step #2
3
Cut into small pieces.
Stock-pot fish  : Photo of step #3
4
Prepare ½ white cabbage, raw.
Stock-pot fish  : Photo of step #4
5
In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
Stock-pot fish  : Photo of step #5
6
Put in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are soft.
Stock-pot fish  : Photo of step #6
7
Remove carrots from boiling water, and put them in cold water.
Stock-pot fish  : Photo of step #7
8
When they have cooled completely, drain and set aside.
Stock-pot fish  : Photo of step #8
9
Continue like this for all the vegetables, without changing cooking water, which is becoming the vegetable stock for cooking the fish.

Set vegetables aside.

Stock-pot fish  : Photo of step #9
10
Wash 1 piece fish, it's not necessary to remove skin and bones now, that will be much easier when fish is cooked.
Stock-pot fish  : Photo of step #10
11
Put fish into the vegetables broth, over a low heat.

Cook gently, without boiling, just barely simmering, until it becomes opaque (about 40 minutes).

A better method: cook until internal temperature reaches 70°C or 158°F (an electronic thermometer is useful). Once at this temperature, the fish is cooked, and longer or hotter cooking serves no purpose.

Stock-pot fish  : Photo of step #11
12
When fish is cooked, you can now easily remove skin, bones and other bits to keep only the very best of flesh.

Note: Up to this point everything can be prepared in advance, like the day before.

Stock-pot fish  : Photo of step #12
13
Melt 30 g butter in a large pan.
Stock-pot fish  : Photo of step #13
14
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
Stock-pot fish  : Photo of step #14
15
Add fish.
Stock-pot fish  : Photo of step #15
16
Mix well, season, and serve as soon as the mixture is nice and hot.
Stock-pot fish  : Photo of step #16

Remarks:

You can use any kind of fish for this recipe, but it's a good opportunity to use cheaper kinds, and the fish can be prepared beforehand.

If you don't wish to use cream, it's not essential.

Source:

Home made

Last modified on: December 31th 2013

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