Cod Liver Bannock is made from oatmeal and minced-cod liver, and steamed.
It is particularly made on the Isle of Barra, a small Scots-Gaelic speaking island off the west coast of Scotland.
Cooking Tips
For each Cod Liver Bannock:
Soak 1 cod’s liver overnight in cold water.
Drain, chop finely and discard any stringy bits.
Mix with 2 tablespoonfuls (sic) of oatmeal, a dash of baking soda, and a sprinkle of salt and pepper.
Form into a small flat disk, and steam for 45 minutes.
Directions for steaming indicate putting the Bannock on a plate over a saucepan of simmering water, though it’s unclear how you are to hold the plate over the saucepan. It could be that the plate is meant to act as a lid for the saucepan, actually keeping the steam inside the saucepan and using instead the heat of the steam to do the cooking through the plate.