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Ingredients
Method
- 50g butter
- 1 tbsp olive oil
- 6 sliced shallots
- 1 white cabbage, sliced
- 1 tsp caraway seeds
- 600g peeled potatoes, cut into chunks
- 1 litre veg stock
- 500g cod loin, cut into chunks
- 20g chopped dill
- Pinch of chilli flakes, to serve
- ½ lemon, juice only
- Add the oil and butter to a large hot saucepan and cook the shallots, caraway seeds and cabbage for a few minutes to soften. Reduce the heat and fry, covered, for about 25 mins - stirring regularly - then cook uncovered for another 10 mins until golden and slightly caramelised.
- Stir in the stock and potatoes, simmer for 12 mins, then add the cod and cook for 7 mins or until opaque and flaking.
- Scoop the cod pieces onto a plate and stir the dill through the stew. Gently add the fish back into the pan, scatter with chilli flakes and squeeze over the lemon juice, then serve with crusty bread.
1 hr
4 serving
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