Stock-pot fish

Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
289K 28 4.5
Grade this recipe:

Last modified on: December 31th 2013

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 33 min.3 min.1 hour2 hours 36 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • 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.
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.
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.
Home made.
This recipe uses (among others)
Other recipes you may also like
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
272K4.7 55 min. February 21th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
249K3.9 46 min. February 21th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
371K5 38 min. December 18th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
469K5 49 min. July 27th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-04-02)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page