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Stock-pot fish

Name: Stock-pot fish
Prep time: 1 h 36 min
Cook time: 1 h
Total time: 2 h 36 min
Yield: 4 people
Cuisine: French
Ingredients: 2 carrots; ½ green cabbage; 1 piece Fish; 2 turnips; 100 g mange-tout peas; 30 g butter; 200 ml cream; salt; pepper; 2 tablespoons coarse salt

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. difficulté

Easy

5.40 €

4 people

10 Ingredients

Last modified on: December 31^th 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.

When should you start or finish this recipe?

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.

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.

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 %