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Dressed Stuffed Cod

A cod fillet coated with egg and stuffing, baked and finished with hot water or fish stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and fish are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Dressed Stuffed Cod

Ingredients

Directions

Prepare

  1. Wash, skin, and dry the cod.

  2. Brush the cod with egg.

  3. Mix the stuffing and coat the cod with it.

Bake and serve

  1. Preheat a tin with a little butter.

  2. Place the cod in the tin and bake until cooked, basting frequently.

  3. Once cooked, add hot water or fish stock to the tin, season, and strain around the fish.

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. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + fishtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

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

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

What each ingredient does

Cod
Forms the flaky, moist main structure of the dish.
Egg
Brushed on the fish to help the stuffing adhere and promote light browning.
Stuffing
Adds flavour and a coating texture around the fish.
Butter
Adds richness and helps brown the fish in the tin.
Fish stock
Adds moisture and savoury flavour to the liquid strained around the fish.

The step that matters

Baste frequently and stop baking once the cod is cooked. Cod has very little fat and dries out quickly when overcooked. Basting keeps the surface moist and helps the fish cook evenly, so it should be removed as soon as it flakes.

“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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