Cod And Cabbage Stew Recipes

Steps:

• In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside. , Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain. , In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.

Steps:

• In small bowl, combine cumin, coriander,garlic,salt and pepper; rub on both sides of fish. Heat 3 tablespoon oil in large nonstick skillet; add fillets and panfry until each side to brown. keep them a side.
• Heat 2 tablespoon oil and add onion cook untill golden.then add salt and red chillies.
• Now add cabbage and fry. when cabbage cook then add fish and oil in which fish fryed.
• add green chillies and cover for 10 to 15 mins on low flame.
• serve with rice.

Steps:

• In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. , In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.

Steps:

• Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
• When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.