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Stock-pot fish

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

226,5464.5/5

Grade this recipe :

Last modified on: December 31th 2013

For 4 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 33 min.3 min.1 hour2 hours 36 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
15 min.
Stock-pot fish  : Photo of step #1 Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
Stage 2
3 min.
Stock-pot fish  : Photo of step #2 Wash 100 g mange-tout peas.
Stage 3
5 min.
Stock-pot fish  : Photo of step #3 Cut into small pieces.
Stage 4
20 min.
Stock-pot fish  : Photo of step #4 Prepare ½ green cabbage, raw.
Stage 5
15 min.
Stock-pot fish  : Photo of step #5 In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
Stage 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.
Stage 7
3 min.
Stock-pot fish  : Photo of step #7 Remove carrots from boiling water, and put them in cold water.
Stage 8
3 min.
Stock-pot fish  : Photo of step #8 When they have cooled completely, drain and set aside.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 13
2 min.
Stock-pot fish  : Photo of step #13 Melt 30 g butter in a large pan.
Stage 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.
Stage 15
2 min.
Stock-pot fish  : Photo of step #15 Add fish.
Stage 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
126047 gr76 gr85 gr
63 %18 %7 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
843 gr5 gr6 gr
4 %1 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
31511 gr19 gr21 gr
16 %5 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.43 €
Per person : 1.36 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Nicholas's fish, Chocolate rolls (petits pains), Almond mug cake for Mary, Quick chicken curry, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Quail egg canapés, Breton Pie, Lime (or lemon) curd, Clafoutis "Marie-Antoinette", Pogne de Romans, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: Pickled gherkins, Fish in a salt crust, French bean salad with vinaigrette , How to prepare broccoli, How to prepare spinach, ... All

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