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Baked Stuffed Haddock

A baked haddock stuffed with suet, bread crumbs, herbs, and seasoning, topped with bread crumbs and dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked Stuffed Haddock

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Wash, scale, and wipe the haddock, then remove the eyes.

  2. Prepare the stuffing by mixing chopped suet, bread crumbs, herbs, parsley, salt, and pepper, then combine it with half a beaten egg.

  3. Stuff the fish with the mixture and sew up the opening.

  4. Use a trussing needle and string to shape the fish into an 'S' by passing through the tail, body, and eyes.

Bake and serve

  1. Brush the fish with beaten egg and sprinkle with bread crumbs and pieces of dripping.

  2. Bake in a 400°F (200°C) oven for about 30 minutes, basting frequently.

  3. Serve with brown sauce or gravy.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Parsley + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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, cooking to flaky, tender flesh around the stuffing.
Chopped suet
Adds fat that keeps the stuffing moist and rich during baking.
Bread crumbs
Give the stuffing body and absorb juices, and crisp into a golden topping.
Egg
Binds the stuffing together and gives the brushed coating a golden finish.

The step that matters

Basting frequently during baking. Regular basting spoons fat over the surface, keeping the thin fish moist and helping the topping brown evenly rather than drying out 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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