Boiled Fresh Cod
Ingredients
Directions
Prepare and cook
Sew the piece of fish in thin cloth.
Boil in salted water for 15 minutes per pound.
Carefully unwrap the fish.
Serve
Pour Hollandaise or cream sauce over the fish.
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
What each ingredient does
- Fresh cod
- Forms the main body of the dish; gentle poaching keeps its flesh moist and flaky.
- Hollandaise sauce or cream sauce
- Adds fat and richness that complements the mild, lean fish.
The step that matters
Timing the boil. Cod proteins tighten and dry out when overcooked, so following the time per pound and keeping the water simmering rather than violently boiling helps the flesh stay moist and 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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