Preparation info

  • For

    4

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Equally suitable for hake or large haddock.

This is an early recipe for ling, ‘yellow as a gold noble’, adapted to use today with cod. It is unusual and very good indeed.

Ingredients

  • 1 1-in. (2-cm.) thick slice of cod for each person
  • 3 onions, finely chopped

Method

First prepare the court-bouillon from the trimmings of the cod, an onion, the carrot, some herbs, and a good pinch of saffron, using about pints of water:

Rub each slice of fish well with