1 Remove the outside leaves from the cabbage, cut it in half and wash in
cold water, then cook for 15 minutes in a large saucepan of water. When it
is soft, strain and allow to cool, then cut into strips.

2 Heat the milk in a deep pan without allowing to boil, then put in the
haddock. As soon as the milk begins to boil, lower the heat and cook for
25 minutes.

3 Heat a little oil in a deep pan and fry the cabbage, stirring with a
wooden spoon to prevent it sticking and burning. When it is golden brown,
sprinkle with pepper. Arrange on a serving dish and place the haddock on
top. Serve hot.

Campanile tip:

Make sure the haddock is completely covered by the milk. Add a little water
if there is not enough milk.

In Renaissance times, haddock, anchovy, turbot, skate and whiting became
more widely available, but river fish were still more numerous in the
marketplace.