Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Fish Dried Haddock, Stewed
Ingredients
Directions
Prepare
Warm the haddock by the fire until the skin peels off easily.
Cut the haddock into pieces down the middle and 2 or 3 times across.
Stew
Place the pieces in a closed saucepan with butter and water.
Stew gently for a few minutes.
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.
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Haddock + buttertop 16% of all pairsSmell alikelowCooked together764 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
- Dried haddock
- Forms the main body of the dish and softens into flakes as it stews.
- Butter
- Adds fat and richness, carrying flavour and moisture through the fish.
The step that matters
Stew gently in a closed pan. Gentle heat with a little liquid softens the dried fish evenly. High heat toughens the proteins and can scorch the butter before the haddock is tender.
“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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