Stock-pot fish

Step by step recipe:

  1. 15 min.Stock-pot fish  : Photo of step #1
    Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
  2. 3 min.Stock-pot fish  : Photo of step #2
    Wash 100 g mange-tout peas.
  3. 5 min.Stock-pot fish  : Photo of step #3
    Cut into small pieces.
  4. 20 min.Stock-pot fish  : Photo of step #4
    Prepare ½ white cabbage, raw.
  5. 15 min.Stock-pot fish  : Photo of step #5
    In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
  6. 3 min.Stock-pot fish  : Photo of step #6
    Put in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are soft.
  7. 3 min.Stock-pot fish  : Photo of step #7
    Remove carrots from boiling water, and put them in cold water.
  8. 3 min.Stock-pot fish  : Photo of step #8
    When they have cooled completely, drain and set aside.
  9. 25 min.Stock-pot fish  : Photo of step #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. 3 min.Stock-pot fish  : Photo of step #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. 40 min.Stock-pot fish  : Photo of step #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. 10 min.Stock-pot fish  : Photo of step #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. 2 min.Stock-pot fish  : Photo of step #13
    Melt 30 g butter in a large pan.
  14. 5 min.Stock-pot fish  : Photo of step #14
    Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
  15. 2 min.Stock-pot fish  : Photo of step #15
    Add fish.
  16. 2 min.Stock-pot fish  : Photo of step #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.

Source:

Home made

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