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To Broil Cod Sounds

A broiled cod dish served with a seasoned gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and mustard are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Broil Cod Sounds

Ingredients

Directions

Prepare and simmer

  1. Scald cod sounds in hot water.

  2. Rub well with coarse sea salt.

  3. Remove the dirty skin.

  4. Simmer until tender, then remove from water.

Coat and broil

  1. Coat with flour.

  2. Broil.

Make the gravy

  1. Season brown gravy with black pepper, coarse sea salt, soy sauce, and mustard in a saucepan.

  2. Bring to a boil with a bit of flour and butter.

  3. Pour the gravy over the broiled cod sounds.

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. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sauce + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cod sounds
Main protein; its firm, collagen-rich flesh becomes tender when simmered and then broiled.
Flour
Coats the fish for browning and thickens the gravy as it heats.
Butter
Adds fat and richness to the gravy, giving it a smoother mouthfeel.
Soy sauce
Adds salty, savory depth to the brown gravy.
Mustard
Adds sharpness that balances the richness of the butter and gravy.

The step that matters

Bring the gravy to a boil with flour and butter. Flour thickens only when heated enough for its starch to swell. Boiling it with the butter, while stirring, helps prevent lumps and gives the gravy a smooth, even body before it is poured over the fish.

Swap the mustard

How well each one fits the dish's main ingredients (flour, pepper, sauce, butter):

  1. Shallotfits better
  2. Capsicumfits about as well
  3. Chivefits about as well
  4. Mustardthe original

Fit is the average pairing score against flour, pepper, sauce, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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