Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
306K 4.4/5 based on 29 reviews
Last modified on: December 31th 2013
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 1 hour 33 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 2 hours 36 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 20 % | 80 7 % | 90 10 % | 1,260 60 % | 5,280 60 % |
| Per 100 g | 3 1 % | 5 0 % | 5 1 % | 80 4 % | 350 4 % |
| Per person | 10 5 % | 20 2 % | 20 3 % | 320 20 % | 1,320 20 % |
How much will it cost?
- For 4 people : 5.39 €
- Per person : 1.35 €
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: Montagnon rice, New York style pasta, Chocolate cream with a crunch, irish coffee mousse, Pan-fried salmon with white cabbage, Coconut-vanilla cream for Elsa , ... See them all 111
Mange-tout peas
Like these other recipes: Snow peas sautéed in butter, ... See them all 1
Butter
Like these other recipes: Fruit crumble, Crêpes Suzette, Gratin slices with spinach, Baked apples from St Aubin le Vertueux, Brioche Tatin, ... See them all 448
Coarse salt
Like these other recipes: French bean salad with vinaigrette , How to cook pasta properly, Pickled gherkins, Foie gras cured in salt, How to prepare white beans, ... See them all 16
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