Waitrose and Partners
Caramelised cabbage & cod soup

Caramelised cabbage & cod soup

Where does soup end and stew begin? Tuck into this and let us know what you think.

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Gluten freeLow fatLow in saturated fatHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Ingredients

  • 50g unsalted butter
  • 1 tbsp olive oil
  • 6 shallots, sliced
  • 1 white cabbage, tough core discarded, roughly sliced
  • 1 tsp caraway seeds
  • 2 large potatoes (about 600g), peeled and cut into small chunks
  • 1 L fresh chicken or vegetable stock
  • 2 x 260g packs No.1 Icelandic Cod Loin
  • 20g pack fresh dill, chopped
  • Cooks’ Ingredients Turkish Pepper Flakes, to serve
  • ½ lemon, juice

Method

  1. In a large saucepan, melt the butter with the oil over a medium heat. When it starts to foam, add the shallots, cabbage and caraway seeds; season and cook for a few minutes, until sizzling. Turn the heat to low-medium and fry, covered, for 25 minutes, stirring occasionally and scraping up any sticky bits from the bottom.

  2. Take the lid off and turn the heat up a little, then fry for a further 10 minutes, stirring often, until turning golden. Stir in the potatoes and stock, bring to a simmer, then cook for about 12 minutes, until the potatoes are tender. Tuck in the fish, cover and cook for 5-10 minutes until the fish is opaque and flakes easily with a fork.

  3. Scoop out the fish onto a plate, then stir most of the dill through the soup. Add the fish back in, scatter with the remaining dill and some pepper flakes, then squeeze over the lemon juice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,922kJ/ 459kcals

Fat

16g

Saturated Fat

8.1g

Carbohydrates

41g

Sugars

15g

Fibre

11.9g

Protein

30g

Salt

2.7g

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