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Boiled Cod

A simple boiled cod seasoned with coarse sea salt and parsley.

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 ↓

Boiled Cod

Ingredients

Directions

Prepare

  1. Soak the cod fish in cold water for 1 hour.

  2. Wash the fish and place it in a fish kettle.

  3. Add enough cold water to cover the fish and season with plenty of coarse sea salt.

Cook

  1. Bring the water to a boil gradually, then skim the surface.

  2. Simmer until the fish is cooked through.

Serve

  1. Drain the fish and place it on a hot napkin.

  2. Garnish with parsley and serve with melted butter or oyster sauce.

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).

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

What each ingredient does

Cod fish
Provides the main protein, which firms and flakes as it cooks.

The step that matters

Simmer until the fish is cooked through. Gentle heat below a rolling boil cooks the protein evenly and keeps the flesh tender. A hard boil toughens the fish and breaks it apart.

“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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