Why it works: Haddock and cheese work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Boiled Haddock
Ingredients
Directions
Prepare
Remove the eyes from the haddock and wash it well in salt and water.
Wrap the fish in cheese cloth, either lengthwise or rolled from head to tail.
Cook and serve
Place the wrapped fish in a fish kettle with salt and water just at boiling point.
Boil for about 25 minutes.
Serve with oyster sauce, Hollandaise, or egg 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
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.
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Haddock + cheesetop 26% of all pairsSmell alikelowCooked together47 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
- Is the main protein, which turns opaque and flakes as it cooks through.
- Coarse sea salt
- Seasons the fish and helps draw out surface moisture when washing.
The step that matters
Boil for about 25 minutes. Keeping the water at a gentle boil rather than a hard rolling boil helps the fish cook evenly and stay tender, without breaking apart or toughening the flesh.
“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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