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Codfish Stewed with Onions

A simple stew of codfish and onions cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Codfish Stewed with Onions

Ingredients

Directions

  1. Melt butter in a pan over medium heat.

  2. Add slices of cod and cook until lightly browned.

  3. Stir in chopped onions and cook until they are soft.

  4. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cod
Forms the main body of the stew and browns lightly for flavour.
Butter
Adds fat for richness and helps the cod brown in the pan.
Onions
Softens as it cooks, adding sweetness and savoury depth to the stew.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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