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Cod Fish Codfish Souffle

A baked souffle made with black cod, milk, butter, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cod Fish Codfish Souffle

Ingredients

Directions

Prepare the fish

  1. Wash and skin the fish, then run it through a meat chopper.

Make the mixture

  1. Bring the milk to a boil, then add the fish, butter, and seasonings.

  2. Stir in the unbeaten yolks of the eggs.

  3. Beat the egg whites to stiff froth and fold them in lightly.

Bake

  1. Bake in a casserole without a cover for 20 minutes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Black cod
Provides the main body and flavor of the soufflé.
Eggs
Whites trapped as foam lift the mixture; yolks add richness and help it set.
Skim milk
Forms the liquid base that carries the fish and gives a soft, moist texture.
Butter
Adds fat for richness and a smoother, more tender texture.

The step that matters

Folding in the beaten egg whites. Whites must be beaten to stiff froth and folded in lightly so the air bubbles are not deflated. The trapped air is what makes the soufflé rise in the oven.

“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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