The Best Mode of Boiling Fish

Ingredients

• water
• salt
• fish
• cold water

Instructions

1. Bring water to a boil with a portion of salt, skimming any scum that rises.
2. Lay the fish into the boiling water and let it boil moderately fast for three to ten minutes depending on size and thickness (large turbot or cod's head about ten minutes; moderate plaice or John Dory about five; small whitings or codlings three to four minutes).
3. Pour in cold water equal in quantity to the original boiling water.
4. Remove about half the liquid from the kettle, leaving enough to keep the fish well covered.
5. Add the remainder of the salt.
6. Draw the fish-kettle to the side of the fire and keep the water just simmering—no more—until the fish is cooked through and ready to serve.