Name: Boiled Cod with Lobster Sauce
Ingredients: 1 whole cod fish; lobster sauce; parsley for garnish

Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiled Cod with Lobster Sauce

Ingredients

1 whole cod fish
lobster sauce
parsley for garnish

Directions

Boil the cod fish as directed in a separate recipe.
Once cooked, carefully remove the skin from one side of the fish.
Turn the fish over onto the serving dish, skin side up, and remove the skin from this side.
Wipe the dish with a damp cloth.
Pour a few spoons of lobster sauce over the fish and the remainder around it.
Garnish with parsley and serve.

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.

Lobster + saucetop 6% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Fish + lobstertop 17% of all pairs

Smell alikelow

Cooked together326 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Fish + parsleytop 18% of all pairs

Smell alikelow

Cooked together2,341 recipes

Shared aroma: 2,4-decadienal (seaweed).
Fish + saucetop 20% of all pairs

Smell alikelow

Cooked together1,487 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).