Stock-pot fish

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 for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
1 hour 33 min.	3 min.	1 hour	2 hours 36 min.

Keeping:

Several days in the fridge, covered by a plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

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.

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.

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.

Nutritional information

% 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).

How much will it cost?

For 4 people : 12.54 $
Per person : 3.14 $

Note : These prices are only approximate

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