Haddock is a firm white fish and makes a good alternative to cod. Make sure to buy only MSC-certified fish to ensure sustainability. Haddock benefits from being cooked sous vide as the low temperature ensures that the fish is perfectly cooked and retains all of its moisture.

Other liquids can be added to the vacuum bag such as fish stock or reduced white wine. You could also add extra flavours such as thyme, garlic or lemon zest.

For an Indian twist, try rubbing the haddock fillet with a little curry powder before cooking, or for a Moroccan flavour, you could use ras el hanout.

Nathan Outlaw serves Cornish haddock with sea beet soup and olive oil but haddock will work well in any recipe that calls for cod or pollock.