Haddock or Codling52

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 small haddock or cod, about 3 lb/1.3 kg
  • 1 tb


Slit the fish from the vent to the head, and remove the innards and gills. [The head may also be removed. It was sometimes stuffed and cooked separately. The fish can also be cut into round steaks before poaching.]

Place in a shallow pan, add the salt, cover with water, cover, poach gently for some 15–20 minutes until tender.

Drain the fish, and serve hot with either garlic sauc