Fish
Norfolk, England
Serves 4
2 large mackerel fillets, skinned
1-11/2 / 450-675g cod or haddock fillets, skinned
2 oz / 60g butter
1 large onion, peeled and chopped
1 tsp / 5g mace
1/2 tsp / 3g turmeric
salt and freshly ground black pepper
1 pint / 500ml water
1 small dressed crab, or a small tin of crabmeat - optional
2 tbs / 30g parsley, chopped
grated cheddar
Melt the butter in a deep saucepan and gently fry the onion until soft
and clear. Add the spices and allow to cook for a further minute, add
the fish ( whole ), seasoning and water. Bring to the boil and then
simmer for 15 minutes. Lift out the fish and onion with a slotted spoon and
place in a
warm ovenproof serving dish, break up the crabeat and sprinkle over the
fish.
Stir half the parsley into the stock, and pour a little over the fish.
Sprinkle the dish with the cheese, and put under a hot grill ( broiler
) for the cheese to melt, sprinkle with the remaining parsley and
serve.