Stock-pot fish


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)
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Last modified on: December 31th 2013
For 4 people, you will need:

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Times for this recipe
Preparation: 1 hour 35 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 2 hours 40 min.
When should you start or finish this recipe?
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.
Stock-pot fish  : Stage 1
Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).

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

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

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

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

Stage 6 - 3 min.
Stock-pot fish  : Stage 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  : Stage 7
Remove carrots from boiling water, and put them in cold water.

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

Stage 9 - 25 min.
Stock-pot fish  : Stage 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  : Stage 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  : Stage 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  : Stage 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  : Stage 13
Melt 30 g butter in a large pan.

Stage 14 - 5 min.
Stock-pot fish  : Stage 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  : Stage 15
Add fish.

Stage 16 - 2 min.
Stock-pot fish  : Stage 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.
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 recipe50 RDI=20 %80 RDI=7 %90 RDI=10 %1,260 RDI=60 %5,280 RDI: 60 %
Per 100 g3 RDI=1 %5 RDI=0 %5 RDI=1 %80 RDI=4 %350 RDI: 4 %
Per person10 RDI=5 %20 RDI=2 %20 RDI=3 %320 RDI=20 %1,320 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Fish, milk
How much will it cost?
  • For 4 people : 5.40 €
  • Per person : 1.35 €

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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)
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