To Boil Fish
Ingredients
Directions
Prepare
Use a fish kettle with a double perforated tin bottom.
Remove the perforated bottom and place the fish on it.
Add spice to the fish and return the bottom to the kettle.
Fill the kettle with enough water to just cover the fish.
Cook and serve
Heat the water until it just begins to boil, then reduce to a simmer.
Simmer for 10 minutes per pound of fish.
Carefully lift the perforated bottom from the water using the wire handles.
Gently slide the fish onto a plate and 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
- Fish
- Is the main food cooked gently in simmering water, so it becomes tender and flakes when done.
The step that matters
Simmer for 10 minutes per pound of fish. Simmering rather than boiling keeps the water gentle, so the fish cooks evenly and its delicate proteins do not toughen or break apart.
“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.
More boiled fish recipes
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.