Boiled Haddock
Ingredients
Directions
Prepare
Scrape the fish and remove the insides.
Wash the fish thoroughly.
Cook
Place the fish in a kettle and cover with water, adding salt in the specified proportion.
Simmer gently for 15 to 20 minutes, longer if the fish is large.
For small haddocks, fasten the tails in their mouths and place them in boiling water for 10 to 15 minutes.
Serve
Serve with melted butter or anchovy sauce.
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
What each ingredient does
- Haddock (in the method)
- Forms the dish; its flesh firms and turns opaque as it cooks.
The step that matters
Simmer gently and watch the time. Fish proteins toughen and dry out when cooked too long or at a hard boil, so gentle heat and timing matter. Larger fish need more time to cook through.
“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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