One-pot cabbage & beans with white fish
- Preparation and cooking time
- 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
For the fish
- STEP 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.
- STEP 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.
OR WHY NOT TRY…
Cutting a cabbage into wedges and cooking it in a lidded pan with a small amount of chicken stock and a knob of butter until wilted. Serve the cabbage with its buttery juices.