To Boil Haddocks
Ingredients
Directions
Prepare
Scrape the outsides of the haddocks clean in October, November, or December.
Open the fish, empty them, and wash the insides thoroughly.
Remove the gills and curl the haddocks round, fastening the tails to the mouths.
Cook and serve
Arrange them on a fish plate and place them in a pot of salted water.
Bring to a boil, skimming off any scum, and simmer for 7 to 10 minutes, depending on size.
Serve very hot with melted butter and anchovy sauce.
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
What each ingredient does
- Haddocks
- The main fish; its firm, flaky flesh is cooked gently in simmering water until just opaque.
- Coarse sea salt
- Seasons the cooking water so the fish is flavoured as it poaches.
The step that matters
Keep the water at a simmer after the boil. A hard, rolling boil toughens and breaks up delicate fish flesh, so once the water boils the heat should drop to a gentle simmer while the fish cooks.
“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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