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One-pot cabbage & beans with white fish

One-pot cabbage & beans with white fish

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(20 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 4
This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories423
  • fat16g
  • saturates4g
  • carbs29g
  • sugars13g
  • fibre0g
  • protein42g
  • salt1.45g
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Ingredients

  • small knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 rashers smoked streaky bacon, chopped
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, diced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrot, diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 Savoy cabbage, shredded
  • 4 tbsp white wine
  • 300ml chicken stock
  • 410g can flageolet bean in water, drained

For the fish

  • 4 fillets sustainable white fish, such as hake, about 140g/5oz each, skin on
  • 2 tbsp plain flour
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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Method

  1. Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.

  2. When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

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Comments (22)

lizleicester's picture
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Liked the cabbage stew but found the hake a bit dry.

emmimm's picture
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Really good. The white fish really compliments the cabbage stew.

cumiskeyj's picture
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5 Star recipe :-)

cumiskeyj's picture
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I tried this wonderful recipe last weekend and was amazed with the taste of the ingredients when used together. I used butter beans and chick peas which worked very well. One to try again. Delicious :-)

roxydoodah's picture

A good recipe. It didn't rock my world but it did up my evening.

jenm941's picture

An excellent and easy dish. I made it for a friend and she loved it!

1william's picture

Made this tonight. Very easy and very tasty, will be making it again. I am always looking for tasty fish recipes and this fits the bill

dancingbunny's picture
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Our fish was skinless and it stuck to the pan quite a bit. Will try grilling it next time as some other users suggested. The juices were very nice though, and it felt very healthy, despite the bacon!

simmuns's picture

This isn't anything like Garbure

lauren_ricci's picture
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Delicious. I added finely chopped rosemary, garlic and a bay leaf to add more depth. Left out the celery and white wine. Also the coley fillets i used didn't have skin on so I just grilled the fish and placed it on top. Served with homemade granary seed loaf.

michelle-macdougall's picture
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Made this tonight and it was sooo good!! We really enjoyed it. I didn't have any celery in when I went to get everything out of the fridge but didn't miss it at all. I used basa fillets and served with some crushed potatoes which really well with the dish. Very tasty!!

eleanormayo's picture
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Have made this a couple of times now, it is a good seasonal staple dish with the added advantage of really getting loads of veggies into your diet. The last time I cooked it, I added the fish on top of the cabbage and beans to steam it as I couldn't really be bothered to get another pan out, and I am pleased to report that it worked well!

janetfrombarnet's picture
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Excellent - very tasty. I didn't have any bacon, and I used a pointed spring cabbage, which worked fine. I made twice as much as we needed and ate up the left overs with lamb chops.

heatherdare's picture
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this is so easy and so tasty, and a great healthy option - fab for weightwatchers everywhere!

kasiuk's picture
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We tried this last night & didnt enjoy it al all. It was very bland & uninteresting.

kasiuk's picture
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We tried this last night & didnt like it. We found it very bland & uninteresting.

janbomyers's picture
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Possibly the best use for cabbage ever! Made this twice and used anchovies instead of bacon the second time.

bevan1's picture
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This was absolutely brilliant - I did have problems with the fish sticking in the pan, so next time I will grill rather than fry - but the flavours were amazing, and it was so easy to do! Will definitely be making this one again.

gallopinggoose's picture
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We had this last night and it was a great success, couldn't get hake so had whiting instead and it was lovely. I will definitely be making the cabbage and beans again as it will go with lots of other things. We are off to France in a couple of weeks so will be making this recipe for some friends over there when they visit.

lucymoore's picture
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If a boys aged 12 and 10 and a little girl just aged 3 wolfed this down it can't be bad - did it with some very fresh Pollack and it was a lovely warming dinner - the boys even asked for the juices in the bottom of the pan and a slice of bread to mop up ! Used smoked Lardons rather than streaky gave it a bit more of a chunky feel. Recommend.

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