Stock-pot fish

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 2 carrots
• 2 ½ green cabbage
• 3 1 piece fish
• 4 2 turnips
• 5 100 g mange-tout peas
• 6 30 g butter
• 7 200 ml cream
• 8 salt
• 9 pepper
• 10 2 tablespoons coarse salt
• Total weight: 1,500 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 33 min.	3 min.	1 hour	2 hours 36 min.

Step by step recipe

• 1: Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
• 2: Wash 100 g mange-tout peas.
• 3: Cut into small pieces.
• 4: Prepare ½ green cabbage, raw.
• 5: In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
• 6: Put in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are soft.
• 7: Remove carrots from boiling water, and put them in cold water.
• 8: When they have cooled completely, drain and set aside.
• 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.
• 10: Wash 1 piece fish, it's not necessary to remove skin and bones now, that will be much easier when fish is cooked.
• 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.
• 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.
• 13: Melt 30 g butter in a large pan.
• 14: Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
• 15: Add fish.
• 16: Mix well, season, and serve as soon as the mixture is nice and hot.

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.

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