Boiled Cod
Ingredients
Directions
Prepare
Remove the fins from the codfish and clean it well.
Truss the head to the body with string.
Cook
Place the fish in a kettle with salted and acidulated water, covering it by an inch.
Bring the water to a boil.
Let the cod simmer for half an hour.
Serve
Slide the fish onto a folded napkin.
Garnish with parsley leaves.
Serve 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 codfish
- Forms the main body of the dish, cooking to a flaky, tender texture in the simmering water.
The step that matters
Simmering rather than boiling the cod. Once the water reaches a boil, it should be held at a gentle simmer. Vigorous boiling can break the delicate flesh apart and make it dry and tough, so keeping the water just below a rolling boil helps the fish stay intact and moist.
“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.
More boiled cod recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.