Potato, cabbage and fish stew
This potato, cabbage and fish stew is middle European dish, normally made with river fish such as trout, pike or carp. I used hake, but any white, filleted fish would work with this recipe. Serve it with fresh crusty bread.
Ingredients
Method
- Finely chop the onion and garlic. Cut the potatoes and carrot into bite-sized pieces.
- Heat the oil in a large pot and fry the onion for 5 minutes, then add the garlic, marjoram, potatoes and carrot. Stir for a minute, then add the stock and bay leaf.
- Bring to the boil, cover and gently simmer for about 10 minutes. Add the cabbage, cover again and simmer until the vegetables are tender.
- Meanwhile, cut the fish into bite-sized pieces. Remove the skin, if you don’t like it.
- When the potato & cabbage are tender, put the fish pieces on top, season with salt and pepper and dust them with paprika.
- Put the lid on and steam over medium heat for 3-5 minutes, depending on the thickness of the fish pieces. Do not overcook the fish!
- Serve immediately.