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Boiled Bass

A bass fish boiled in seasoned water, then served with butter and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Boiled Bass

Ingredients

Directions

Prepare

  1. Fill a pot with enough water for the fish to swim easily.

  2. Add vinegar, salt, onion, black peppercorns, and mace.

  3. Sew the fish in a piece of clean mosquito‑netting, shaped to fit.

Poach

  1. Heat the pot slowly for the first 30 minutes.

  2. Boil the fish for 12 minutes per pound at a fast boil.

Serve

  1. Unwrap the fish and pour over it drawn butter mixed with lemon juice.

  2. Garnish with sliced lemon.

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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Bass
The main fish; its flesh firms and turns opaque as it poaches.
Drawn butter
Adds fat and richness, and keeps the fish moist when served.
Lemon juice
Adds acidity that brightens the rich butter sauce.
Vinegar
Adds acidity to the poaching liquid, lightly flavouring the fish.

The step that matters

Heat the pot slowly for the first 30 minutes. A gentle, gradual rise in temperature lets the fish heat more evenly, so the outside does not overcook before the centre is done and the flesh stays intact.

Swap the mace

How well each one fits the dish's main ingredients (vinegar, onion, fish, butter, lemon):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against vinegar, onion, fish, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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