To Boil Cod Fish
Ingredients
Directions
Bring the water to a boil and add 1 pound of salt for every 6 quarts of water.
Add the crimped cod fish to the boiling water.
Move the fish kettle to a cooler part of the fire and let it simmer slowly for 20 to 30 minutes.
Check if the fish is done by ensuring the bone in the center pulls out easily.
Avoid overcooking to prevent toughness; if using non-crimped fish, add more salt to the water for firmer texture.
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
- Crimped cod fish
- The main protein; slow simmering cooks it gently so the flesh becomes flaky rather than tough.
- Salt
- Seasons the poaching water and, as the record notes, firms the texture of non-crimped fish.
The step that matters
Avoiding overcooking. Fish proteins tighten and toughen when heated too long or too hot. Keeping the water at a gentle simmer and checking the bone at the center helps the flesh stay tender and flaky.
“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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