This dish holds all the simplest ingredients, yet is packed with textures and tastes. We all keep cabbage, bacon and peas, so all you have to do now is buy the cod.
Cook the bacon and onions in
Lightly flour the skinned side of the cod and brush with the remaining soft butter. Brush a frying-pan with
Divide the hot mashed potato between four hot plates. Sit the fish on top of the potato and spoon the broth and vegetables around.
© 1994 Gary Rhodes. All rights reserved.