Pan Fried Haddock on a Cabbage and Flageolet Bean Stew Recipe

This is a simple recipe but sometimes simple is best. It is perfect for mid-week as it can be knocked up in a really short amount of time and it is also really healthy. I do love a one pot too. If you follow my blog you will know I also love a wet sauce like this one. You could use any fish for this recipe or even chicken or pork. Recipe adapted from BBC Goodfood.

Ingredients (serves 4)

For the stew

small knob of butter
85g of smoked pancetta or bacon lardons
1 onion, finely chopped
2 carrots, diced
small bunch thyme
1 Savoy cabbage, shredded
splash of white wine (optional)
300ml chicken stock
410g can flageolet bean in water, drained

For the fish

4 fillets of haddock
2 tbsp olive oil

Directions

Heat the butter in a large sauté pan until starting to sizzle, add the lardons, then fry for a few mins. Add the onion 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.
While the cabbage is simmering, cook the fish. Lightly season fish with salt and pepper. 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 (our’s took 1-2 mins). Serve each fish fillet on top of a pile of cabbage. Enjoy