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Pepper Pot

A simmered stew of fish, meat, poultry, and vegetables seasoned with chilis or Cayenne pepper and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 479 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Pepper Pot

Ingredients

Directions

  1. In an earthen pot, combine fish, meat, poultry, and vegetables.

  2. Season with chilis or Cayenne pepper and coarse sea salt.

  3. Place the pot by the fire and let it simmer without boiling.

  4. Occasionally skim the surface and add water if it gets too dry.

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. Fish + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together479 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 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

Fish
Adds savory flavor and tender flakes to the stew.
Meat
Contributes rich flavor and chewy texture as it simmers.
Poultry
Adds savory flavor and tender meat to the stew.
Vegetables
Add body, sweetness, and moisture to the broth.

The step that matters

Simmering without boiling. A gentle simmer keeps the proteins tender and the broth clear. A rolling boil toughens meat and fish and can make the liquid cloudy, so the pot should stay just below a boil.

“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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