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Boiled Haddock

A whole haddock boiled in court bouillon, served hot with parsley garnish and hot sauce tartare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Haddock

Why it works: Haddock and fish work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 257 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiled Haddock

Ingredients

Directions

Prepare the fish

  1. Clean the fish, leaving the head and tail intact.

  2. Arrange the fish in a round tin and tie it in cheesecloth.

Cook and serve

  1. Boil the fish in Court Bouillon for 30 minutes.

  2. Remove the fish to a hot serving dish and garnish with parsley.

  3. Serve hot with Hot Sauce Tartare.

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.

Photo for illustrative purposes only · Contact us to use it

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. Haddock + fishtop 17% of all pairs
    Smell alikelow
    Cooked together257 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Haddock + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddock
Forms the main body of the dish, cooking into flaky, tender flesh in the simmering liquid.
Court bouillon
Seasoned poaching liquid that flavours the fish as it cooks gently and keeps it moist.

The step that matters

Boil the fish in Court Bouillon for 30 minutes. Fish proteins set and turn opaque at moderate heat, and overcooking makes them dry and tough. Keeping the liquid at a gentle simmer rather than a hard boil helps the flesh stay moist and hold together.

Swap the parsley

How well each one fits the dish's main ingredients (haddock, fish):

  1. Capersfits better
  2. Parsleythe original
  3. Turmericfits about as well
  4. Gingerfits less well

Fit is the average pairing score against haddock, fish. Candidates are from the same food group and used in at least 100 recipes.

“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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