Healthy Braised Fish
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 cups new potatoes
- 3 cups gluten-free vegetable stock
- 4 skinless Cod pin-bones (approx. 175 g | 6 oz each)
- 1 ½ Tbsps olive oil
- 1 small onion
- 1 clove garlic cloves (finely chopped)
- 1 small White cabbage (shredded)
- 1 cup English garden green pea
- salt
- freshly ground Black pepper
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender.
2.
Meanwhile, bring the stock to a simmer in large saucepan set over a medium heat. Season the cod fillets and then gently lower into the stock.
3.
Reduce the heat to low and cover the saucepan. Cook for 6 - 8 minutes until the cod is firm yet slightly springy to the touch.
4.
As the cod poaches, heat the olive oil in a saute pan set over a medium heat until hot. Add the onion, garlic, cabbage, and a pinch of salt, sautéing for 5 - 6 minutes until the cabbage starts to soften.
5.
Remove the cod from the poaching stock and keep warm, covered with foil. Add a splash of the cooking liquid to the cabbage, also adding the petit pois at the same time.
6.
Cover the pan with a lid and cook for a further 2 - 3 minutes. Drain the potatoes when ready and leave to cool slightly before slicing and arranging on a bowl.
7.
Season the cabbage saute to taste and divide between plates. Top with the cod and serve with the potatoes on the side.
