Another Way of Boiling Fresh Cod
Ingredients
Directions
Place the fish in cold water with a handful of coarse sea salt.
Let it warm gradually for 3 hours if large, or 2 hours if small.
Increase the heat and boil hard for just a few minutes.
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
- Fresh cod
- Forms the main protein, which firms and turns opaque as it cooks through.
The step that matters
Boil hard for just a few minutes. Cod turns dry and rubbery when overcooked, since its proteins tighten quickly once they reach cooking temperature. Keeping the boil brief preserves a moist, flaky texture.
“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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