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. Skin a large eel weighing 3 to 3 and 1/2 pounds and cut it into 3-inch pieces. Split the pieces lengthwise, without separating them and bone the fish.
2. Rub the inside with lemon juice and spread with a thin layer of stuffing. Tie a strip of bacon securely around the fish pieces and place them  in a marinade for 2 hours.
3. Then drain the pieces of eel and put them in a well-buttered baking pan.
4. Add 3 and 1/2 cups strained stewed tomatoes mixed with 1/2 cup sliced raw mushrooms, salt and pepper to taste, a bouquet garni, 1 onion, finely chop, and 1 clove.
5. Bake uncovered in a very hot oven for 15 minutes, basting frequently. Cover the pan, reduce the heat to moderate, and bake for 15 to 20 minutes longer.
6. Arrange the eel pieces on fresh toast spread with anchovy paste and pour over them the sauce from the baking dish.

List of ingredients required:

• Large eel weighing 3 to 3 and 1/2 pounds.
• Lemon juice.
• Bacon.
• Marinade.
• 3 and 1/2 Cups strained stewed tomatoes.
• 1/2 Cup sliced raw mushrooms.
• Salt and Pepper to taste.
• a Bouquet garni.
• 1 Onion finely chop.
• 1 Clove finely chop.