Name: Creamed Codfish in Potato Shells
Ingredients: codfish; baked potatoes; salt; cream; parsley

Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Creamed Codfish in Potato Shells

Ingredients

Directions

Prepare the codfish by cooking it until tender.
Bake the potatoes until soft, then scoop out the insides.
Mash the potato insides and season with salt.
Refill the potato shells alternately with the mashed potato and creamed codfish.
Sprinkle parsley over the top and serve hot.

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.

Potato + parsleytop 5% of all pairs

Smell alikemoderate

Cooked together2,855 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Potato + creamtop 17% of all pairs

Smell alikelow

Cooked together2,481 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Cream + parsleytop 29% of all pairs

Smell alikelow

Cooked together6,392 recipes

Shared aroma: octanal (fat, soap).