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Boiled Codfish

A simple boiled codfish served with hard‑boiled egg slices and drawn butter.

From an old cookbook · modernised transcription
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Boiled Codfish

Ingredients

Directions

Prepare and cook

  1. Soak the codfish overnight.

  2. Place the soaked codfish in a pan of cold water.

  3. Simmer for 2 to 3 hours.

Garnish and serve

  1. Garnish with slices of hard-boiled eggs.

  2. Serve with drawn butter.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Codfish
Is the main protein, cooked gently until it becomes tender and flaky.
Hard-boiled eggs
Add a mild, rich garnish that complements the fish.
Butter
Adds richness and a silky moisture when served as drawn butter.

The step that matters

Simmer for 2 to 3 hours. Long, gentle simmering below a boil keeps the fish tender and prevents it from breaking apart or turning tough. A rolling boil can toughen proteins and make the flesh ragged.

“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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