This cabbage stew is based on a peasant
dish from south-west France, called
garbure, which is served with everything
from duck to fish
Prep:20 mins
Serves 4
small knob of butter5 rashers smoked streaky bacon, chopped1 onion, finely chopped2 celery sticks, diced2 carrots, dicedsmall bunch thyme1 Savoy cabbage, shredded4 tbsp white wine300ml chicken stock410g can flageolet bean in water, drained
STEP 1Heat 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 2When 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.
