Name: One-pot cabbage & beans with white fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: French
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; 4 fillets sustainable white fish such as hake, about 140g/5oz each, skin on; 2 tbsp plain flour; 2 tbsp olive oil

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One-pot cabbage & beans with white fish

One-pot cabbage & beans with white fish

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.5 out of 5.47 ratingsRate

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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

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Alternatives

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Rhubarb & almond crumble tart

A star rating of 4.8 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal423
fat16g
saturates4g
carbs29g
sugars13g
fibre0g
protein42g
salt1.45g

low

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.47 ratings

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