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.