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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 500 g potatoes
  • 1 carrot
  • 1 tsp dried oregano or marjoram
  • 500 ml stock
  • 1 bay leaf
  • 2 cups of chopped Cavolo nero or kale
  • 3 white fish fillets hake, cod, haddock
  • 1 tsp Smoked paprika

Method
 

  1. Finely chop the onion and garlic. Cut the potatoes and carrot into bite-sized pieces.
  2. 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.
  3. Bring to the boil, cover and gently simmer for about 10 minutes. Add the cabbage, cover again and simmer until the vegetables are tender.
  4. Meanwhile, cut the fish into bite-sized pieces. Remove the skin, if you don’t like it.
  5. When the potato & cabbage are tender, put the fish pieces on top, season with salt and pepper and dust them with paprika.
  6. 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!
  7. Serve immediately.