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Stuffed Fish

Stuffed Fish is a haddock filled with chicken dressing, wrapped in pork, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Stuffed Fish

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fish

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the haddock by removing the gills and stuffing it with chicken dressing.

  3. Sew up the fish to secure the stuffing.

  4. Rub the outside of the fish with coarse sea salt and flour.

Bake

  1. Place 2 slices of pork in a saucepan and lay the stuffed fish on top.

  2. Cover the fish with another slice of pork.

  3. Bake for 1 hour.

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. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Haddock + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together401 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + porktop 24% of all pairs
    Smell alikelow
    Cooked together163 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Chicken and flour barely smell alike, yet cooks put them together in 10,559 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

Haddock
Forms the main body of the dish, with delicate flaky flesh that cooks through in the oven.
Dressing
Fills the cavity, adding moisture and flavour to the inside of the fish as it bakes.
Pork
Its fat slowly renders over the fish, adding moisture and savoury flavour as it cooks.
Flour
Coats the outside of the fish, helping the surface brown and form a light crust.

The step that matters

Sew up the fish to secure the stuffing. Stuffing expands and softens as it heats. If the fish is not sewn tightly closed, the filling can push out or leak during baking, leaving the fish dry and the stuffing loose.

“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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