Cod on braised cabbage

Ingredients for 8 servings:

• 1 kg cod fillet(s)
• salt and pepper
• 1.2 liters of fish stock, from the jar
• 500 g white cabbage (white cabbage)
• 5 tbsp butter
• 125 ml vegetable stock
• 125 ml white wine, semi-dry
• 1 tsp caraway, ground
• 1 tomato(s), cut into wedges
• 8 slices of breakfast bacon
• 1 bunch of chives

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Cut the fish fillet into 8 pieces and season with salt and pepper. Heat the fish stock in a saucepan and simmer the fish pieces over low heat for about 8 minutes until cooked. Trim and finely grate the cabbage. Heat the butter in a saucepan and sauté the cabbage for 5 minutes. Then add the stock and wine and simmer for about 15 minutes. Season with salt, pepper, and caraway seeds. Add the tomatoes to the cabbage. Fry the bacon in a pan until crispy. Arrange the cabbage on plates and place the fish fillets on top. Tie each bacon slice with chives and place it on top of the fish pieces. Tip: The fish should be eaten hot. To prevent it from cooling down too quickly, preheat the plates in the oven.