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Boiled Salt Codfish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and fish are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,487 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiled Salt Codfish

Ingredients

Directions

  1. Soak the salt codfish in tepid water for 12 hours or longer if needed.

  2. Scale and cleanse the fish, ensuring no salt crystals remain.

  3. Cut the fish into slices and place it in a pot.

  4. Cover the fish with cold water and set it on low heat.

  5. Remove any scum that rises to the surface.

  6. Once it boils, if not fully cooked, change the water and bring it to a boil again.

  7. Drain the fish well, separate the flakes, and place them in a hot dish.

  8. Pour sauce over the fish and serve.

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. Sauce + fishtop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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