Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Boiled Cod
Ingredients
Directions
Prepare and cook
Wipe the cod with a clean cloth.
Boil the cod in Court Bouillon for 30 to 40 minutes.
Serve
Remove the cod to a hot platter.
Garnish with parsley and lemon slices.
Serve immediately.
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.
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Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cod
- Forms the main body of the dish; cooking turns its flesh opaque and flaky.
- Court bouillon
- Poaching liquid that seasons the fish and transfers gentle, even heat around it.
The step that matters
Boil the cod in Court Bouillon for 30 to 40 minutes. Fish proteins tighten and dry out when overcooked, so the flesh turns stringy. Keep the liquid at a gentle simmer rather than a hard boil, and check the fish toward the shorter end of the time.
“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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