Just a very simple, cheap and warming fish dish.
Any firm, meaty white fish will do - Alaskan pollack is a really good option
More pictures, thoughts and tips as always at the garden blog
Some diced bacon - I like to use a slice off a joint, but 4 rashers would do
1 onion, sliced
500ml fish or veg stock - ideally any liquid used to cook shellfish, reduced
1 large potato, cut into chunky cubes
About a third of a small cabbage - sliced into ribbons
250 grams pin boned white fish - I used ling, but any meaty firm whitefish like coley, cod, pollock or haddock are good
2 tablespoons chives, chopped
1 tablespoon flour
salt and white pepper to taste - be generous with the pepper with this one, it really adds to the dish - and because of the stock and bacon, go easy on the salt.
Fry bacon in a heavy based sauce pan until crisp.
Remove bacon with a slotted spoon and drain on paper towels
Add onion to drippings and sautee until golden
Add the stock and potato, bring to a boil, reduce heat and simmer until potato is tender
In the meantime, mix the milk, chives, flour and seasoning - don't heat it, just whip well.
When the potato is just cooked, but still fairly firm, add the cabbage, and simmer 2 minutes.
Add fish and simmer until fish turns opaque.
Add the bacon and milk mixture and simmer 1 minute before serving.
It really is a simple and delicious dish.