Asturian Mackerel and Cabbage Stew with Cider-Glazed Onions
A coastal Asturian one-pan — mackerel fillets nestled in cider-glazed onions and silky braised green cabbage, finished with a small drizzle of butter and parsley. Mackerel is one of the highest natural sources of vitamin B12.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 1fillet (5 oz / 142g)Atlantic mackerel
- 1cup shredded (90g)green cabbage
- 1small (90g)yellow onion, sliced thin
- 1/3cup (80ml)dry hard cider (or apple juice + 1 tsp cider vinegar)
- 1tbsp (14g)extra-virgin olive oil
- 1tsp (5g)grass-fed butter
- 1clove (3g)garlic, minced
- 1medium (170g)yukon potato, diced 1cm
- 1/4cup loose (5g)fresh parsley, chopped
- 1leafbay leaf
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Bring a small saucepan of salted water to a boil. Add diced potato and cook 8 minutes until just tender. Drain and reserve.
- 02
Heat olive oil in a wide skillet over medium heat. Add sliced onion and a pinch of salt; cook 5 minutes until soft.
- 03
Add garlic and shredded cabbage. Cook 2 minutes until cabbage starts to wilt.
- 04
Pour in the cider and add the bay leaf. Bring to a simmer.
- 05
Pat the mackerel dry, season both sides with salt and pepper, and lay it skin-side up on the cabbage. Tuck the cooked potato around the fish.
- 06
Cover and braise 6 minutes until mackerel flakes with a fork.
- 07
Uncover, dot the butter over the fish to melt, and finish with chopped parsley.
Nutrition (per serving)
- Calories
- 575kcal
- Protein
- 33g
- Carbs
- 38g
- Fat
- 28g
- Fiber
- 7g
- Selenium
- 48mcg
- Zinc
- 1.8mg
- Iron
- 2.6mg
- B12
- 13.5mcg
- Iodine
- 22mcg
- Sodium
- 720mg