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Baked Stuffed Haddock

A haddock stuffed with strips of fat salt pork, seasoned with coarse sea salt, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Haddock and pork work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Baked Stuffed Haddock

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the fish

  1. Clean and wipe the haddock, removing the eyes but leaving the head and tail.

  2. Rub coarse sea salt inside and out.

  3. Stuff the fish and sew it closed.

  4. Cut five diagonal gashes on each side of the backbone.

  5. Insert strips of fat salt pork into the gashes.

  6. Shape the fish into an 'S' form using a skewer and secure it with twine.

Bake

  1. Arrange additional strips of fat salt pork on a baking sheet.

  2. Place the fish on the sheet in a dripping pan.

  3. Bake in a hot oven at 400°F (200°C) for one hour.

  4. Baste with fat from the pan every eight minutes.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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 into moist, flaky flesh.
Fat salt pork
Melts during baking, adding fat that moistens the lean fish and carries flavor.
Coarse sea salt
Seasons the fish and draws out some surface moisture before baking.

The step that matters

Basting with pan fat every eight minutes. Lean fish dries out quickly in dry oven heat. Spooning the melted fat back over the surface keeps it moist and helps the exterior brown, so regular basting matters.

“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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