Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
314 K 4.4/5 (29 reviews)
2 hours 40 min.
Easy
8 people
10 IngredientsLast modified on: December 31th 2013
For 8 people, you will need:
- 1
4 carrots - 2
1 green cabbage - 3
2 pieces Fish - 4
4 turnips - 5
7.0 oz mange-tout peas - 6
2.2 oz butter - 7
14.1 oz cream - 8
salt - 9
pepper - 10
4 tablespoons coarse salt
Change measures:
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 4 carrots and 4 turnips into small sticks (julienne).
Stage 2 - 3 min.
Wash 7.0 oz mange-tout peas.
Stage 3 - 5 min.
Cut into small pieces.
Stage 4 - 20 min.
Prepare 1 green cabbage, raw.
Stage 5 - 15 min.
In a large pan boil about 2 litres water, add 4 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 2 pieces 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 2.2 oz butter in a large pan.
Stage 14 - 5 min.
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 14.1 oz 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 | 90 RDI=40 % | 150 RDI=10 % | 170 RDI=30 % | 2,520 RDI=130 % | 10,550 RDI: 130 % |
| 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 8 people : 10.80 €
- 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: Spicy roast cauliflower gratin, Mackerel rillettes, Feta and spinach brik pie, Potatoes with prawns, Potato gratin, ... See them all 114
Mange-tout peas
Like these other recipes: Snow peas sautéed in butter, ... See them all 1
Butter
Like these other recipes: Naan, Chocolate muffins, Lambé salad, Eggs "en cocotte" with spinach, Gâteau Basque , ... See them all 461
Carrot
Like these other recipes: Winter vegetable soup, Vegetable clafoutis, Spaghetti Bolognese, Turban of sole with langoustines, Confit of carrots with bacon, ... See them all 66
Other recipes you may also like
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021633 K 34.5 15 min.
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.May 24th 2018141 K4.3 6 hours 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019483 K 23.8 35 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014304 K4.6 14 hours 6 min.
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).February 21th 2011409 K5 2 hours 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.