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Broiled Cod

Broiled Cod is a fish prepared by grilling on a gridiron and seasoning with butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Broiled Cod

Ingredients

Directions

Prepare

  1. Split, wash, and dry the cod.

  2. Rub the gridiron with a piece of fat pork.

Cook

  1. Place the fish on the gridiron, inside down.

  2. Cook for 20 minutes for an ordinary fish or 30 minutes for a thick one.

  3. Warm the serving dish.

Serve

  1. Turn the dish and gridiron over together to serve the fish.

  2. Loosen the fish gently with a knife if it sticks.

  3. Season with warm butter, pepper, and coarse sea salt before serving.

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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cod
The main fish, whose flesh flakes into moist, mild pieces when cooked.
Fat pork
Rubbed on the gridiron, it lubricates the bars so the fish releases without sticking.
Butter
Added warm at the end, it adds richness and moisture to the cooked fish.

The step that matters

Loosen the fish gently with a knife if it sticks. Cod flesh is delicate and breaks apart easily, so forcing it free tears the fish. A thin, careful knife slid under the flesh keeps the pieces intact.

“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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