Haddock Dugléré

• 4 fresh skinned haddock fillets, weighing
• about 175 g/6 oz each, and the skin, head and bones of the fish (o

Put the fish fillets into a roasting tin and cover them with the fish skins, bones, etc. Add the water and wine and sink the onion, carrot, celery, bay leaf and the parsley stalks (but not all the leaves) in it. Add salt and pepper. Cover the roasting tin with foil or greaseproof paper and bake in a moderate oven (180°C