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Fish, Northern, Eastern and Western France

Fish loaf with tomato sauce and rice

Fish loaf with tomato sauce and rice is a family dish made from blended cod, eggs, and cream, baked in a water bath. It serves 4, takes 1 hour, has a medium difficulty level, and costs about €3.50 per person. The key is the gentle water bath cooking, which keeps the loaf soft and prevents it from cracking.

Tonight, a soft fish loaf, just like grandma used to make, with tomato sauce and rice.

Fish loaf with tomato sauce and rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.50
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This fish loaf has the texture of a fine terrine, firm enough to slice but soft in the mouth, built on blended cod, eggs, and cream. Nutmeg and parsley season it gently without covering the fish flavor, and the homemade tomato sauce adds the acidity that balances the dish. Plain rice on the side soaks up the sauce and rounds out the meal with no extra effort.

It's a weeknight dish that takes a bit of organizing but little active watching, perfect on a cold fall or winter evening when you want something warming. Kids tend to like it for its soft texture and mild flavor, closer to a fish dumpling than a whole fillet. Mon Chou brings back this kind of simple, slightly forgotten dish that used to make the whole table happy.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Dairy

  • Eggs 4
  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Parsley 0.5 bunch
  • Shallot 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Riceoften in the pantry 300 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose

The step by step recipe

  1. Blend the raw fish, cut into chunks, with the eggs, cream, parsley, salt, pepper, and nutmeg.

    Pulse rather than blend continuously, an overly smooth mix turns rubbery.

  2. Butter a loaf pan and pour in the mixture.

    Tap the pan on the counter to release air bubbles.

  3. Bake at 160°C in a water bath, with the pan set inside a larger dish filled with hot water. 45 min

    Insert a knife blade, it should come out dry.

  4. Meanwhile, soften the chopped shallot and add the tomatoes, salt, pepper, and let it reduce. 20 min

    A pinch of sugar softens the tomato's acidity.

  5. Cook the rice in salted water, unmold the loaf, slice it, and top with tomato sauce. 11 min

    Let it cool for ten minutes before unmolding, it holds together better.

Our tips to get it right

  • Pick very fresh cod fillets with no bones left in, you'd notice them even after blending.
  • Check the water level in the water bath before baking, it should reach halfway up the loaf pan without making it float.
  • If the mixture looks too runny, cut back on the cream by a spoonful or let it rest ten minutes before pouring it into the pan.

The variations

  • Swap the cod for hake or pollock, two white fish that blend just as smoothly.
  • For a fish free version, replace the cod with cooked, blended vegetables like zucchini or carrots, keeping the eggs and cream for structure.
  • For a quicker version with hungry kids, use ready made tomato sauce instead of the homemade one in step 4.

What to serve it with

  • Plain white rice
  • Steamed peas
  • Green salad starter

Storage

The fish loaf keeps for 2 days in the fridge in a sealed container, with the sauce stored separately. It freezes well once cooked and cooled, for up to 1 month. Reheat the slices gently in the oven or steamer so they don't dry out.

Questions about this dish

Can you use a different fish instead of cod?

Yes, hake, pollock, or even salmon work well. Pick a firm white fish to keep a texture close to the original.

Why bake the fish loaf in a water bath?

The water bath spreads heat gently and evenly, which keeps the loaf from cracking or turning rubbery. It's the safest way to keep it soft.

Can you make the fish loaf ahead of time?

Yes, you can bake it the day before and keep it in the fridge in its pan. Reheat the slices gently the next day before serving with the sauce.

Does the rice need any special preparation?

Plain white rice cooked in salted water is enough, with no extra seasoning needed. It mainly soaks up the tomato sauce and balances out the meal.

How long does it take to make a fish loaf with tomato sauce and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish loaf with tomato sauce and rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish loaf with tomato sauce and rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose. Always check the labels of the products you buy.

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