• 4 smoked back bacon rashers, rinded and cut into strips
• 2 onions, finely shredded
• 100 g (4 oz) unsalted butter
• 1 tablespoon olive oil
• 600 ml (1 pint) Chicken Stock
• ½ green cabbage, finely shredded
• 100 g (4 oz) cooked fresh or frozen peas
• Salt and freshly ground white pepper
• 1 tablespoon plain flour
• 4 cod fillet pieces, each about 175–225 g (6–8 oz., skinned
• A little vegetable oil

To Serve

• 1 quantity Mashed Potatoes

Cook the bacon and onions in 25 g (1 oz) of the butter and the olive oil until soft. Add the chicken stock and bring to the boil. Allow to simmer for a few minutes then re-boil and add the cabbage. This will only need to cook for a few minutes until it is tender but with a little bite to it; it must be kept boiling to prevent the cabbage from stewing. Now add the peas and 50 g (2 oz) of the remaining butter in pieces. Check for seasoning.

Lightly flour the skinned side of the cod and brush with the remaining soft butter. Brush a frying-pan with a little oil. Pan-fry the cod, skinned side down, for about 5–6 minutes. The underside, or skinned side, is the presentation side.

Divide the hot mashed potato between four hot plates. Sit the fish on top of the potato and spoon the broth and vegetables around.