Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
328 K 4.4/5 (29 reviews)
2 hours 40 min.
Easy
5.40 €
4 people
10 IngredientsLast modified on: December 31th 2013
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
Times for this recipe
Preparation: 1 hour 35 min.
Resting: 3 min.
Cooking: 1 hour
All in all: 2 hours 40 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 RDI=20 % | 80 RDI=7 % | 90 RDI=10 % | 1,260 RDI=60 % | 5,280 RDI: 60 % |
| Per 100 g | 3 RDI=1 % | 5 RDI=0 % | 5 RDI=1 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 320 RDI=20 % | 1,320 RDI: 20 % |
How much will it cost?
- For 4 people : 5.40 €
- 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)
Cream
Like these other recipes: Potatoes with prawns, Mackerel rillettes, Potato and cheese pie, Crunchy verrines, Cream sauce with Vin Jaune, ... See them all 120
Mange-tout peas
Like these other recipes: Snow peas sautéed in butter, ... See them all 1
Butter
Like these other recipes: Bisto-style canapés, Nachos, Yeast-based flaky dough (for croissants), Two-cheese vegetable gratin, Gratin of potatoes with morels and yellow wine, ... See them all 481
Coarse salt
Like these other recipes: French bean salad with vinaigrette , How to cook pasta properly, Pickled gherkins, Gravlax, Fish in a salt crust, ... See them all 16
Other recipes you may also like
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna. January 29th 202052 K 30 min.
The fastest type of hob
You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment... February 21th 2011126 K3.7 25 min.
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust. July 12th 2011274 K5 1 hour 55 min.
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts. July 10th 2011174 K5 55 min.
Nanou's tuna tart
Crisp puff pastry topped with tuna, mushrooms and cooked shallots. May 10th 2023135 K4.2 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.