INGREDIENTS

INSTRUCTIONS

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  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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: He holds the future…”