Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
309 K 4.4/5 (29 reviews)
2 hours 40 min.
Easy
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
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 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=10 % | 80 RDI=5 % | 90 RDI=10 % | 1,260 RDI=50 % | 5,280 RDI: 50 % |
| Per 100 g | 3 RDI=1 % | 5 RDI=0 % | 5 RDI=1 % | 80 RDI=3 % | 350 RDI: 3 % |
| Per person | 10 RDI=3 % | 20 RDI=1 % | 20 RDI=2 % | 320 RDI=10 % | 1,320 RDI: 10 % |
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: Chocolate rolls (petits pains), Potato and cheese pie, Lille style chicken, Celeriac and mushroom gratin, Courgette tart with mint, ... See them all 112
Mange-tout peas
Like these other recipes: Snow peas sautéed in butter, ... See them all 1
Butter
Like these other recipes: The total turnip, Fried cheese toasties with avocado, Pear, grapefruit and pistachio tart, Eggs Arsène, Tatin apples with mascarpone cream, ... See them all 450
Coarse salt
Like these other recipes: Potted meat (rillettes), Roast potatoes "à la provençale", Pickled gherkins, Foie gras cured in salt, Gravlax, ... See them all 16
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024503 K4.6 1 hour 60 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.October 13th 2010198 K4 9 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018367 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.