1. Skin the fish and cut it into 12 portions

2. Season the fish with salt and pepper

3. Heat 2 tablespoons of oil in a large frying pan

4. Quickly fry the fish, a few at a time while adding some more oil if necessary

5. Remove the fish from the pan with a slotted spoon and place them in a serving dish

6. Add the remaining oil to the pan and fry the onions and garlic for about 5minutes

7. Stir in the ginger and fry for 1minute

8. Add the pepper and mushrooms and fry for a further 3minutes

9. Add the wine vinegar, water and sugar and bring to the boil
10. Season with salt and pepper

11. Reduce the heat and simmer gently for 5minutes

12. Pour over the fish, cover the pan and leave the fish to marinate for 24hours

13. Serve with granary rolls

List of ingredients required:

(serves 12 people)
6 oz (175g) sliced mushrooms
6 tablespoons olive oil
3 lb (1.4kg) haddock fillet
2 peeled and sliced onions
2 crushed cloves garlic
1 seeded and chopped red pepper
1 in (25mm) piece of root ginger, peeled and finely chopped
1 and 1/2 level tablespoons sugar
1/4 pint (150ml) water
1/2 pint (285ml) white wine vinegar
Salt and freshly ground black pepper

1. Split open the sides of a 4-pound codfish and rub the inside with lemon juice or vinegar.
2. Prepare a stuffing as follow: Blend together 1 cup dry bread crumbs, 4 tablespoons melted butter or bacon drippings, 1 tablespoon finely chopped parsley, 1 teaspoon minced chives, 2 tablespoons grated onion, the juice and the grated rind of 1 lemon, 2 tablespoons finely chopped ham, 1/4 teaspoon thyme, a dash of nutmeg and salt and pepper to taste. Stuff the cavity of the codfish and sew the opening.
3. Place the fish in a well-buttered baking dish and add 2 cups stewed tomatoes, 1 teaspoon each finely chopped shallot and parsley and 1/2 cup sliced raw mushrooms.
4. Cover the dish and place it in a hot oven for 20 minutes. Stir into the sauce 1/2 tablespoon flour and 1 and 1/2 tablespoon butter, kneaded together.
5. Cover the dish again and bake in a moderate oven for 20 minutes longer.
6. Serve hot from the baking dish. Cod may also be stuffed with crab-meat stuffing or with any other suitable mixture.

List of ingredients required:

• 4-Pound codfish.
• Lemon juice or vinegar.
• 1 Cup dry bread crumbs.
• 4 Tablespoons melted butter or bacon drippings.
• 1 Tablespoon finely chopped parsley.
• 1 Teaspoon minced chives.
• 2 Tablespoons grated onion.
• The juice and the grated rind of 1 lemon.
• 2 Tablespoons finely chopped ham.
• 1/4 Teaspoon thyme.
• A dash of nutmeg.
• Salt and pepper to taste.
• 2 Cups stewed tomatoes.
• 1 Teaspoon finely chopped shallot.
• 1 Teaspoon finely chopped parsley.
• 1/2 Cup sliced raw mushrooms.
• 1/2 Tablespoon flour.
• 1 and 1/2 Tablespoon butter.

1. Parboil 1/3 pound salt pork, drain and chop coarsely.
2. Chop together 1 pound raw lean veal cut from the leg, 1/2 pound raw lean pork and 1/3 pound cooked lean ham and combine with the salt pork.
3. Crumble in 1 loaf of stale bread crusts removed and add 2 medium-sized onions chopped, 1/2 small clove garlic mashed to pulp, 2 tablespoons each chopped parsley, chervill, shallots and green pepper and 1/3 cup green celey leaves.
4. Put the whole mixture through a food chopper 3 times to blend thoroughly. During the last grinding add 1 tablespoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon each nutmeg, thymes leaves, dried bay leaves and sage.
5. Rub this mixture through a fine sieve and while rubbing add dradually 3 slightly beaten eggs and 1/2 cup sherry.
6. In a large saucepan heat 3/4 cup butter add 3 tablespoons coarsely chopped black truffles and cook for 1 minute over very low heat. Add the sieve mixture and continue cooking over low heat for about 25 minutes, stirring constantly.
7. Cool and add salt and pepper.

List of ingredients required:

• 1/3 Pound salt pork.
• 1 Pound raw lean veal cut from the leg.
• 1/2 Pound raw lean pork.
• 1/3 Pound cooked lean ham.
• Stale bread crusts.
• 2 Medium-sized onions.
• 1/2 Small clove garlic mashed to pulp.
• 2 Tablespoons each chopped parsley, chervill, shallots and green pepper.
• 1/3 Cup green celey leaves.
• 1 Tablespoon salt.
• 1/2 Teaspoon freshly ground black pepper.
• 1/2 Teaspoon each nutmeg, thymes leaves, dried bay leaves and sage.
• 3 Eggs.
• 1/2 Cup sherry.
• 3/4 Cup butter.
• 3 Tablespoons coarsely chopped black truffles.
• Salt and Pepper to taste.