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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.

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Bannock
Beremeal Bannock, Béaltaine Bannock, Bride's Bannock, Cod Liver Bannock, Cryin' Bannock, Fallaid Bannock, Fife Bannock, Hogmanay Bannock, Lammas Bannock, Marymas Bannock, Mashlum Bannock, Michaelmas Bannock, Pease Bannock, Pitcaithly Bannock, Salt Bannock, Samhain Bannock, Sautie Bannock, Selkirk Bannock, Silverweed Bannock, St Bride's Bannock, St Columba's Bannock, Teethin' Bannock, Yetholm Bannock, Yule Bannock

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