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Stock-pot fish (Slideshow version)
Stage 11/16 : 40 min.
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.