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Fish Chowder

A soup made with fish, bread, coffee, and rice pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fish Chowder

Ingredients

Directions

Prepare

  1. Prepare the fish and cut it into pieces.

Cook the chowder

  1. In a pot, combine the fish with water and bring to a boil.

  2. Add seasonings and simmer until the fish is cooked through.

Serve

  1. Serve with bread on the side.

  2. Prepare rice pudding according to your preferred recipe.

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. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Fish + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together270 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Coffee + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Bread + coffeetop 21% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fish
Main protein that firms and flakes as it cooks through in the broth.

The step that matters

Simmer until the fish is cooked through. Fish proteins set quickly with heat, so overcooking makes the flesh dry, tough, and stringy. Gentle simmering and checking for flaking helps keep it tender.

“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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