The recipe
Ingredients
Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: oyster
Directions
Prepare
Wash and clean the cod, rubbing a little salt inside it.
If the weather is very cold, let the cod sit for a day.
Boil and serve
Fill a fish kettle with plenty of water to cover the fish.
Add the coarse sea salt to the water and let it dissolve.
Once the water is boiling, add the cod.
Cook a small fish for 15-20 minutes and a large fish for about 30 minutes.
Drain the cod on a fish plate and garnish with roe, liver, chitterlings, or fried oysters.
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
- Cod
- Forms the main body of the dish, cooking to flaky, tender flesh in the boiling water.
- Coarse sea salt
- Seasons the water and the fish, flavouring the flesh as it cooks.
The step that matters
Cook a small fish for 15-20 minutes and a large fish for about 30 minutes.. Cooking time depends on the fish's size. Too long in boiling water makes the flesh dry and tough, while too short leaves the centre undercooked. Checking the thickest part helps avoid both.
“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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