Why it works: Fish and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,782 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fish Stock
Ingredients
Directions
Boil fish in just enough water to cover it, adding a little coarse sea salt.
After boiling, let the broth cool to form a jelly.
To clarify, melt the jellied stock and heat until steaming hot, but not boiling.
Beat the whites of 2 eggs with washed and crushed eggshells, then stir into the hot stock.
Bring the stock to a boil, then reduce heat and simmer for 15 minutes.
Strain the stock through a fine, thin, new flannel bag until clear.
Keep the bag near the fire in cold weather to prevent the jelly from setting.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Fish + eggtop 22% of all pairsSmell alikemoderateCooked together2,782 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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