Another Way of Boiling Fresh Cod
Ingredients
Directions
Poach the cod
Place the fish in cold water with a handful of coarse sea salt.
Let it warm gradually for 2 hours if small, or 3 hours if large.
Increase the heat and boil the fish hard for a few minutes.
Serve
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
What each ingredient does
- Cod
- The main protein, which firms and turns flaky as it cooks through.
The step that matters
Warming the fish gradually from cold water. Proteins in fish tighten and squeeze out moisture when heated quickly. Slow warming from cold keeps the flesh more tender and moist, so the fish is less likely to turn dry and tough.
“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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