Stock-pot fish


Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
300K 29 4.4
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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.
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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.
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
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: Vol-au-vent, Clafoutis batter, Ramekins of duchess potatoes, Mushroom velouté, Grapefruit moelleux, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Mushroom buckwheat pancakes, Panettone, X-Files cookies, Flaky brownie brioche, Kouign-amann, ... All
TurnipTurnip: You can check-out other recipes which use it, like for example: Roast pork with sage, cooked in a bag., Pork medallions with "full" turnips, Minestrone, Duo of slow-cooked pork, Creamy risotto with diced vegetables and flax seeds, ... All
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