This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
327 K 4.4/5 (29 reviews)
2 hours 40 min.
Easy
5.40 €
4 people
10 IngredientsLast modified on: December 31th 2013
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 for this recipe
Preparation: 1 hour 35 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
Stage 2 - 3 min.
Wash 100 g mange-tout peas.
Stage 3 - 5 min.
Cut into small pieces.
Stage 4 - 20 min.
Prepare ½ green cabbage, raw.
Stage 5 - 15 min.
In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
Stage 6 - 3 min.
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.
Remove carrots from boiling water, and put them in cold water.
Stage 8 - 3 min.
When they have cooled completely, drain and set aside.
Stage 9 - 25 min.
Continue like this for all the vegetables, without changing cooking water, which is becoming the vegetable stock for cooking the fish.
Set vegetables aside.
Set vegetables aside.
Stage 10 - 3 min.
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.
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.
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.
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.
Note: Up to this point everything can be prepared in advance, like the day before.
Stage 13 - 2 min.
Melt 30 g butter in a large pan.
Stage 14 - 5 min.
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
Stage 15 - 2 min.
Add fish.
Stage 16 - 2 min.
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.
If you don't wish to use cream, it's not essential.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 80 RDI=7 % | 90 RDI=10 % | 1,260 RDI=60 % | 5,280 RDI: 60 % |
| Per 100 g | 3 RDI=1 % | 5 RDI=0 % | 5 RDI=1 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 320 RDI=20 % | 1,320 RDI: 20 % |
How much will it cost?
- For 4 people : 5.40 €
- Per person : 1.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
Like these other recipes: Potato gratin, Green bean purée, Crème brulée, Chocolate rolls (petits pains), Gratin of beet tops and potatoes, ... See them all 119
Mange-tout peas
Like these other recipes: Snow peas sautéed in butter, ... See them all 1
Butter
Like these other recipes: Bounty-style tart for Alison, Leek and broccoli "à la flamande", Lime (or lemon) curd, Mackerel rillettes, Kervallon soup, ... See them all 479
Coarse salt
Like these other recipes: How to prepare endives , Roast potatoes "à la provençale", How to prepare white beans, Gravlax, Potted meat (rillettes), ... See them all 16
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013295 K4.6 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020335 K5 2 hours 25 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011260 K 24.2 1 hour 7 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020346 K 24.6 20 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017951 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.