The Fishmonger at No.4

Season the ling with a little salt. Bring the chicken stock to the boil in a pan and keep hot.

Melt half the butter in a wide, shallow casserole dish, add the onions and cook over a low heat for 2-3 mins, until tender but not brown. Add the quartered lettuce hearts and turn them over once or twice to coat in butter. Add the peas, hot stock and pepper to taste. Simmer rapidly for 3-4 mins, turning the lettuce hearts now and then, until the vegetables have started to soften and about ¾ of the liquid has evaporated. Put the pieces of ling on top of the vegetables, cover and simmer for 7-8 mins, until the fish is cooked through.

Shortly before the fish is cooked heat a heavy bottomed pan or griddle over a high heat and grill the Pancetta or bacon on each side, until crisp and golden. Keep warm.

Remove the lid from the casserole, dot the remaining butter around the pan and sprinkle the chopped herbs over the vegetables. Shake the pan over the heat until the butter has melted and mixed with the juices to make a sauce. Check the seasoning. Garnish the fish with the Pancetta and serve straight from the casserole dish.

Enjoy with new potatoes.