Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer. Add chopped parsley, a chopped shallot, pepper and salt.

Cut each fish in half across, and lay them in the bottom of a pie dish, sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each piece. Fill up the dish with water or milk, adding the simmered and strained liquor from the trimmings.

Bake gently for an hour, and when brown on top add more breadcrumbs, and pats of butter.