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Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

255,4814.5/5 for 25 ratings

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

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,135 Kcal or 4,752 Kj	32 gr	56 gr	85 gr
57 %	12 %	5 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
76 Kcal or 318 Kj	2 gr	4 gr	6 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
284 Kcal or 1,189 Kj	8 gr	14 gr	21 gr
14 %	3 %	1 %	3 %

% 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 : 5.39 €
Per person : 1.35 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Cream: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Mirlitons, Individual creamy endive gratins, Bounty-style tart for Alison, Quick chicken curry, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Panettone, Chocolate mousse, Fruit crumble, Chocolate muffins, ... All
	Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Burger buns, Gravlax, Potted meat (rillettes), Salmon marinated like herring, ... All

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