To Boil Cod Fish
Ingredients
Directions
Prepare the fish
Select a thick middle cut or head and shoulders of cod.
Wash the fish thoroughly.
Rub the fish in salt for a few hours before boiling.
Boil and serve the fish
Boil the fish according to standard boiling fish directions.
Serve the fish on a serviette, garnish with lemon slices and parsley, and serve with egg, parsley, lobster, or anchovy sauce.
Prepare and cook the roe
Wash cod roe well in cold water.
Tie the roe in a piece of muslin.
Place the muslin-wrapped roe in a saucepan of boiling water with 1 tablespoon of salt and a little vinegar per quart of water.
Simmer slowly for 20 to 25 minutes.
Serve the roe on a hot dish with white sauce poured over it and garnished with cut lemon.
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. See the original page.
Explore the science
What each ingredient does
- Cod (in the method)
- Firm, thick flesh holds its shape and flakes cleanly when cooked through.
- Cod roe (in the method)
- Rich, delicate eggs that set into a soft, tender texture when gently simmered.
- Salt
- Seasons the fish and firms its flesh when rubbed on before boiling.
The step that matters
Simmer the roe slowly. Gentle simmering sets the delicate egg mass evenly; a hard boil can break up the roe and make it tough and rubbery.
“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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