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One-pot cabbage & beans with white fish

One-pot cabbage & beans with white fish

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal423
fat16g
saturates4g
carbs29g
sugars13g
fibre0g
protein42g
low insalt1.45g
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Ingredients

  • small knob of butter
  • 5 rashers smoked streaky bacon , chopped
  • 1 onion , finely chopped
  • 2 celery sticks, diced
  • 2 carrots , diced
  • small bunch thyme
  • 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

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.32 ratings
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