Hake with Cabbage and Beans
Hake with Cabbage and Beans



  • Small knob of butter
  • 5 rashers of smoked streaky bacon, diced
  • 1 chopped onion
  • 2 diced celery stalks
  • 2 diced carrots
  • A few sprigs of thyme
  • 1 shredded savoy cabbage
  • 4 tbsp white wine
  • 300ml chicken stock
  • 400g tin of butter beans, drained
  • For the Fish
  • 4 x 150g hake fillets
  • 2 tbsp flour
  • 2 tbsp olive oil
  • Sizzle the butter in a frying pan and fry the bacon for a few mins until golden. Add the celery, onion and carrots, cook for 10 mins to soften, then stir in the cabbage and thyme to wilt. Pour in the wine and simmer until evaporated, then add the beans and stock. Season well, cover and simmer for 10 mins.
  • Season the hake fillets and dust with flour. Fry in the oil - skin-side down - for 4 mins, then flip and cook for another 3 mins or until cooked through. Serve the fish fillets on top of a pile of the cabbage and beans, and enjoy.
30 mins
4 serving

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