A steamed stack of different fish - looks absolutely impressive but is really not very difficult to make.


  • 5 pieces of fish fillets of equal size: 2 pieces ling, 2 pieces salmon and 1 piece blue-eye (see note below)

  • 1 bunch of spinach (chard)

  • 4 small spanish onions

  • 1 litre of fish-stock

  • 1 small bunch continental parsley, chopped

  • 10 sprigs of dill, chopped

  • salt and pepper

  • 2 Tbsp cream and 1 tbsp butter (Optional)

  • Equipment: a steamer and baking paper


  • 1.

    Bring the stock to boil in the bottom of the steamer and continue to simmer.

  • 2.

    Cut the onions in quarters and put them in the steamer basket over the stock and steam for 8 minutes. Remove from steamer basket and set aside.

  • 3.

    Select some nice large leaves of spinach steam until soft. Refresh in some cold water and pat dry.

  • 4.

    Place a large square of baking paper on your working surface and top with 3 or 4 spinach leaves.

  • 5.

    Put the fist piece of ling on the spinach, spinkle with salt and pepper and with chopped herbs. Put a piece of salmon on top of this and spinkle with salt and pepper and with chopped herbs. Top this with the piece of cod and spinkle with salt and pepper and with chopped herbs. Top the cod with another piece of salmon, add salt and pepper and chopped herbs. Finish with the last piece of ling and more salt, pepper and herbs.

  • 6.

    Cover the stack with more spinach leaves and wrap the lot tightly with the baking paper. If necessary, use a toothpick to keep the paper closed

  • 7.

    Put the onions back in the steamer basket, place the fish parcel on top and steam for about 8 minutes with the lid tightly closed, then for another 4 minutes with the lid slightly open.

  • 8.

    Meanwhile reduce some of the stock in a small pot, add the cream and beat in the butter at the last minute. (Note that this step is optional for very low fat and dairy free preparation)

  • 9.

    Remove fish parcel from steamer, place on a serving plate, open the paper and slide out from under fish. Slice in four thick slices, drizzle some sauce over, and serve with a crisp salad and rice or buttered new potatoes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 301kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 29g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 1194mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: When buying the fish, keep in mind that you will make a stack, so keep the pieces of the same size and thickness. The ideal size is a DL envelope. Ensure that all bones are removed from fish.

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