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Cod's Head

A baked cod head served with a sauce of wine, ketchup, shrimp, oysters, and butter, garnished with parsley, lemon, and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 24 ingredients
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Why it works: Mace and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 6,557 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fish

  1. Preheat the oven to 400°F (200°C).

  2. Grease a baking dish with butter and place the cod's head inside.

  3. Add sweet herbs, onion with cloves, mace, pepper, bruised nutmeg, lemon peel, horseradish, and water.

  4. Dust the cod's head with flour, grate nutmeg over it, and dot with butter.

  5. Sprinkle breadcrumbs on top and bake in the oven.

Make the sauce

  1. Once cooked, transfer the cod's head to a serving dish and keep warm over boiling water.

  2. Pour the cooking liquid into a saucepan and boil for 3-4 minutes.

  3. Strain the liquid and add red wine, ketchup, shrimp, oysters, mushroom pickle, and butter rolled in flour.

  4. Stir well and boil until thickened, then strain again and pour over the cod's head.

Serve

  1. Serve with fried toast triangles around the dish, garnished with parsley, notched lemon, and scraped horseradish.

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 aroma chemistry they share, and how many recipes mention both.

  1. Mace + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Clove + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,368 recipes

    Shared aroma: estragole (anise, licorice).

  3. Clove + macetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together8,199 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Mace + white peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Nutmeg + lemontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Cod's head
Forms the main body of the dish and gives the cooking liquid its flavour.
Butter rolled in flour
Thickens the sauce as the flour cooks in the hot liquid.
Shrimp
Adds savoury seafood flavour and texture to the sauce.
Oysters
Adds briny seafood flavour and body to the sauce.
Red wine
Adds acidity and depth to the sauce.

The step that matters

Boil the sauce until thickened. Flour thickens a liquid only when it boils long enough for the starch granules to swell. Stopping early leaves a thin sauce, while boiling too long can make it stiff or dull in flavour.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, clove, mace, white pepper, nutmeg, lemon, horseradish):

  1. Carrotbetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, clove, mace, white pepper, nutmeg, lemon, horseradish. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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