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Fresh Cod with Anchovy

A cold cod dish mixed with anchovy paste, eggs, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fresh Cod with Anchovy

Ingredients

Directions

Prepare

  1. Combine the flaked cod, minced eggs, and anchovy paste in a bowl.

  2. Prepare the white sauce until smooth and thick.

Combine

  1. Stir the anchovy mixture into the white sauce, then gently fold in the cod and eggs.

  2. Toss gently to ensure the anchovy flavor is evenly distributed.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cod
Provides the flaky, meaty body that forms the main texture of the dish.
Hard-boiled eggs
Add richness and a soft, crumbly texture throughout the mixture.
Anchovy paste
Adds a salty, savory depth of flavor to the dish.
White sauce
Binds the fish and eggs together with a smooth, creamy moisture.

The step that matters

Folding in the cod and eggs. Folding gently keeps the flaked fish and egg pieces intact. Vigorous stirring breaks the cod into a mushy texture and can make the sauce gluey.

“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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