Salt Codfish, Boiled
Ingredients
Directions
Prepare
Pound the codfish with a wooden mallet to tenderize it and help it soak quicker.
Soak the codfish in a pan with enough cold water to cover it, either at ten o'clock or just before going to bed.
Cook and serve
In the morning, boil the codfish in clear water for thirty minutes.
Serve with drawn butter or egg sauce.
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
- Codfish
- Dried salt cod is the main ingredient, and soaking and boiling make its firm flesh tender and flaky.
- Drawn butter or egg sauce
- Adds richness and moisture, balancing the lean, salty fish.
The step that matters
Soaking the codfish. Salt cod is very salty and firm when dried. Soaking it in plenty of cold water draws out salt and rehydrates the flesh, so the fish turns tender rather than tough or overly salty when boiled.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.