One-pot cabbage & beans with white fish

30-60 minutes 4 servings 600 kcal or less casseroles cod coley easy fish and bean stew flageolet bean flageolet beans haddock hoki mains one-pots pollack pollock savoy cabbage savoy cabbages streaky bacon sustainable white fish white fish

N/A

Source

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

Method

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.

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.