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Rockfish pot-au-feu with vegetable stock and baby veggies
2023-10-12
https://www.metro.ca/userfiles/image/recipes/sebaste-pot-au-feu-12219.jpg
PT15M
PT20M
PT35M
Cube Spanish onion and sauté in olive oil over low heat in a large pot or non-stick pan.Cut peppers into fine strips and add them to the pot.Slice fennel very finely and add it to the pot as well. Allow vegetables to cook slowly over low heat until softened.Pour stock over vegetables and bring to a boil. Season to taste.Cut each rockfish fillet in two equal pieces. Place fish in the stock, pressing the pieces down so as to cover them in stock. Cover and poach fish slowly for about 10 minutes or until cooked through, yet still moist.Squeeze lemon into the stock. Adjust seasoning if needed and add arugula.Serve in deep plates or large bowls, making sure to divide fish, vegetables and stock equally in all plates. Finish with a dash of olive oil and a sprinkle of crushed pepper.Source: Martin Juneau
4
4
4
5
4
1 spani onion
40 mL olive oil
2 (or red or orange) yellow peppers
1 large fennel bulb
2 L vegetable stock (or poultry)
4 redfish fillets (about 200 g each)
Juice of 1 lemon
1/2 box baby arugula
salt to taste
crushed pepper to taste
olive oil to taste
Rockfish pot-au-feu with vegetable stock and baby veggies
4
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1
spani onion
-
40 mL
olive oil
-
2
(or red or orange) yellow peppers
-
1
large fennel bulb
-
2 L
vegetable stock (or poultry)
-
4
redfish fillets (about 200 g each)
-
Juice of 1 lemon
-
1/2 box
baby arugula
-
salt to taste
-
crushed pepper to taste
-
olive oil to taste
Preparation
Cube Spanish onion and sauté in olive oil over low heat in a large pot or non-stick pan.
Cut peppers into fine strips and add them to the pot.
Slice fennel very finely and add it to the pot as well. Allow vegetables to cook slowly over low heat until softened.
Pour stock over vegetables and bring to a boil. Season to taste.
Cut each rockfish fillet in two equal pieces. Place fish in the stock, pressing the pieces down so as to cover them in stock. Cover and poach fish slowly for about 10 minutes or until cooked through, yet still moist.
Squeeze lemon into the stock. Adjust seasoning if needed and add arugula.
Serve in deep plates or large bowls, making sure to divide fish, vegetables and stock equally in all plates. Finish with a dash of olive oil and a sprinkle of crushed pepper.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
