Gluten-Free Recipes, Mains, Quick Recipes, Seafood

Salted Pollock & Braised Red Cabbage

April 25, 2013

Sometimes when I am away from home I will buy things not because I necessarily want them but just because they remind me of Jamaica and that makes me happy. If I’m in New York at an event that has Red Stripe available I will order one even though I’m not a beer drinker. I’ll take a few sips, take a picture on my phone and mention on twitter that pieces of Jamaica are everywhere before offloading it to one of my friends. Well I was in the supermarket and saw salted Pollock, it reminded me of saltfish (salted cod), a key ingredient for our national dish ackee and saltfish, which I’d get at my local supermarket in Jamaica so you know I had to buy it.



Truth is it sat in my refrigerator until the day before its sell by date because I just wasn’t inspired by this dry looking piece of fish. I only really use saltfish with ackee, beans, or calalloo (similar to spinach) and I had none of those ingredients on hand. At the time I was going to be travelling for a while so I didn’t want to buy groceries and thus a delicious healthy dish was born. When a girl has salted Pollock and half a purple cabbage, she has to make some magic happen.

IMG_4655blog salted pollock long

Salted Pollock & Braised Cabbage

Salted Pollock & Braised Cabbage

Live, Love, Eat!

April x

Salted Pollock and Braised Cabbage
Serves 2
A simply satisfying dish.
For Salted Pollock
  1. 1.25 lbs Salted Pollock (soaked overnight)
  2. 3/4 cup cherry tomatoes, roughly chopped
  3. 4 scallions (spring onions, green onions)
  4. 1/2 scotch bonnet pepper (or other chilli)
  5. 1/2 lime
  6. 1 tablespoon olive oil
  7. Dash of black pepper
For Braised Cabbage
  1. 1/2 small red/purple cabbage
  2. handful of cauliflower florets (optional)
  3. 2 tablespoons butter
  4. 1 cup dry white wine
  5. 1/2 onion, sliced
  6. 1 tablespoon sugar
  7. 1/2 tablespoon minced garlic (3 cloves finely chopped)
  8. 1 teaspoon salt
  1. Over medium heat in a sauté pan add butter and wine until hot then add onions and garlic for 2 minutes until they are soft.
  2. Add all the cabbage ingredients and stir then cover for approximately 20 minutes until the cabbage is soft but still has a crunch.
  3. Meanwhile heat another pan over medium heat with a tbsp of olive oil and then add tomatoes for about 3 minutes. Then add all the other ingredients and cook for another 5 minutes uncovered.
  4. Serve salted Pollock over cabbage and enjoy!
  1. Any salted fish will work, eg. salted codfish.
The Yummy Truth

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