Name: Steamed fish with fennel and creamed vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 600 g ofcod fillets (or other whitefish (such as whiting or gurnard)); 4 carrots; 2 bulbs offennel; 4 spring onions; 1 pod ofgarlic; 4 tomatoes; 2 tbsp ofoil; salt and pepper; 30 cl ofvegetable broth; 4 tbsp ofcrème fraîche; 2 tbsp oflemon juice

Steamed fish with fennel and creamed vegetables

main courses pisces slow cooking

Updated on 07 November 2025 by

ratatouille

7 reviews 4.2 : Very good

Diet

Lightweight Vegetarian Fish

Level

Easy

Calories

49 pour 100g

Preparation

30 minutes

Cooking

30 minutes

I was inspired to make this dish—steamed fish with fennel and creamy vegetables—by a recipe I found in the book Cuisiner… Trop Facile !, Martina Solter / Kathrin Ullerich, Solar, 160 pages. It’s a beautifully illustrated book, brimming with original recipes as well as descriptions of ingredients and cooking techniques.

In fact, this dish has become a classic in our household, and even when there are only vegetables and sauce left, we enjoy them with a little rice.

For

people

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600 g of cod fillets or other whitefish (such as whiting or gurnard)
4 carrots
2 bulbs of fennel
4 spring onions
1 pod of garlic
4 tomatoes
2 tbsp of oil
salt and pepper
30 cl of vegetable broth
4 tbsp of crème fraîche
2 tbsp of lemon juice

1
Cut the fennel bulbs in half lengthwise, then cut them into wedges.
2
Slice the scallions into rings. Set aside a few green tops for garnish.
3
Scrub the carrots, rinse them, and cut them into cubes or rounds.
4
Sauté the carrots, fennel, and onions in hot oil until slightly softened.
5
Season the vegetables with salt and pepper. Press the garlic clove through a garlic press and add it.
6
Add the broth. Stir in the crème fraîche. Simmer 3 or 4 minutes uncovered.
7
Cut the fish fillets into large pieces. Season with salt and pepper.
8
Place the fish on top of the vegetables. Drizzle with lemon juice, cover, and simmer for 5 minutes.
9
Slice the tomatoes and remove the seeds. Chop the remaining green onions. Add the tomatoes, garnish with the green onions, and cook for another 5 minutes with the lid on.
10
Serve with wild rice.