I tried Mrs. Beeton's boiled haddock this week, and I must admit, I was initially skeptical about the simplicity of the method. I found that the key to success was indeed in the gentle simmering, which allowed the haddock to cook evenly without falling apart. The real delight came from the anchovy sauce—I never would have thought to pair it with haddock, but the umami-rich flavor complemented the mild fish beautifully. This recipe is perfect for the weeknight cook looking to try something old-fashioned but not overly complicated. I was surprised by how the humble boiled haddock, dressed with that anchovy sauce, made for a satisfying and elegant meal. It's a great way to enjoy haddock without the fuss of frying or baking. Serve it with some crusty bread to soak up the sauce, and you've got a winner.