Stock-pot fish

Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
303K 4.4/5 based on 29 reviews
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Last modified on: December 31th 2013

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 33 min.3 min.1 hour2 hours 36 min.
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  • When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 15 min.
Stock-pot fish
Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).

Stage 2 - 3 min.
Stock-pot fish
Wash 100 g mange-tout peas.

Stage 3 - 5 min.
Stock-pot fish
Cut into small pieces.

Stage 4 - 20 min.
Stock-pot fish
Prepare ½ green cabbage, raw.

Stage 5 - 15 min.
Stock-pot fish
In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.

Stage 6 - 3 min.
Stock-pot fish
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
Remove carrots from boiling water, and put them in cold water.

Stage 8 - 3 min.
Stock-pot fish
When they have cooled completely, drain and set aside.

Stage 9 - 25 min.
Stock-pot fish
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
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
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
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
Melt 30 g butter in a large pan.

Stage 14 - 5 min.
Stock-pot fish
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.

Stage 15 - 2 min.
Stock-pot fish
Add fish.

Stage 16 - 2 min.
Stock-pot fish
Mix well, season, and serve as soon as the mixture is nice and hot.
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.
Several days in the fridge, covered by a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,135 Kcal or 4,752 Kj32 gr56 gr85 gr
57 %12 %5 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
76 Kcal or 318 Kj2 gr4 gr6 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
284 Kcal or 1,189 Kj8 gr14 gr21 gr
14 %3 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Fish, Milk
How much will it cost?
  • For 4 people : 5.39 €
  • 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)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Nanou's apple and almond cake, Quick prawn curry, Artichoke Soup, Celeriac and mushroom gratin, Escalope of veal in a cream sauce, ... All
Mange-tout peasMange-tout peas: You can check-out other recipes which use it, like for example: Snow peas sautéed in butter, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Seafood feuillantines, Mouna, Sweetcrust pastry (pâte sablée), Nanou's apple and almond cake, Spinach Mornay, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: Potted meat (rillettes), How to prepare spinach, Roast potatoes "à la provençale", How to prepare Jerusalem artichokes, Preserved lemons, ... All
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