Stock-pot fish


Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
254,9574.5/5 for 25 ratings
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Last modified on: December 31th 2013

For 4 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 33 min.3 min.1 hour2 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?
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Step by step recipe


Stage 1 - 15 min.
Stock-pot fish  : Photo of step #1
Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).

Stage 2 - 3 min.
Stock-pot fish  : Photo of step #2
Wash 100 ml mange-tout peas.

Stage 3 - 5 min.
Stock-pot fish  : Photo of step #3
Cut into small pieces.

Stage 4 - 20 min.
Stock-pot fish  : Photo of step #4
Prepare ½ green cabbage, raw.

Stage 5 - 15 min.
Stock-pot fish  : Photo of step #5
In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.

Stage 6 - 3 min.
Stock-pot fish  : Photo of step #6
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.
Stock-pot fish  : Photo of step #7
Remove carrots from boiling water, and put them in cold water.

Stage 8 - 3 min.
Stock-pot fish  : Photo of step #8
When they have cooled completely, drain and set aside.

Stage 9 - 25 min.
Stock-pot fish  : Photo of step #9
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.
Stock-pot fish  : Photo of step #10
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.
Stock-pot fish  : Photo of step #11
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.
Stock-pot fish  : Photo of step #12
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.
Stock-pot fish  : Photo of step #13
Melt 30.96 ml butter in a large pan.

Stage 14 - 5 min.
Stock-pot fish  : Photo of step #14
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.

Stage 15 - 2 min.
Stock-pot fish  : Photo of step #15
Add fish.

Stage 16 - 2 min.
Stock-pot fish  : Photo of step #16
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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Sliced cauliflower with 3 cheeses, Courgettes (zuchinis) , Croque-monsieur gourmand, Baker's chicken and potato tart, Chocolate tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Cramique, Melting Epoisses on toast , Nicholas's fish, Rillettes stuffed mushrooms, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare broccoli, French bean salad with vinaigrette , Mackerel rillettes, Pickled gherkins, How to prepare endives , ... All

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