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Crimped Cod-fish {Eudmanii}

A cod fish dish prepared by soaking, boiling, and garnishing with parsley and tartare or pickle sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and parsley are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,341 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Crimped Cod-fish {Eudmanii}

Ingredients

Directions

Prepare the cod

  1. Soak the cod fish slices in ice water for 2 hours.

  2. In a stew pan, cover the fish with salted boiling water.

  3. Simmer for about 10 minutes.

Serve

  1. Place the fish on a platter lined with a folded napkin.

  2. Garnish with parsley and pour Tartare or pickle sauce into the cavities of the fish.

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 + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Fish + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parsley + saucetop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cod
Forms the main body of the dish, cooking gently into flaky, tender pieces.

The step that matters

Simmering the fish. Cod is delicate and the water should stay at a gentle simmer rather than a hard boil. A vigorous boil can toughen the flesh and break the pieces apart, so the fish stays moist and holds its shape.

Swap the parsley

How well each one fits the dish's main ingredients (fish, sauce):

  1. Capersfits better
  2. Tarragonfits better
  3. Gingerfits better
  4. Parsleythe original

Fit is the average pairing score against fish, sauce. 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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