Haddock, Boiled
Ingredients
Directions
Prepare
Scrape the fish, remove the insides, and wash it thoroughly.
Cook
Place the haddock in a kettle and cover it with water, adding salt to taste.
Simmer gently for 15 to 20 minutes, longer for larger fish.
For small haddocks, fasten the tails in their mouths and place them in boiling water for 10 to 15 minutes.
Serve
Serve with plain melted butter or 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
- Haddock
- Is the main protein, cooked gently in water until it turns flaky and opaque.
- Sea salt
- Seasons the cooking water so the fish is flavoured as it poaches.
The step that matters
Simmer gently. Keeping the water at a gentle simmer rather than a hard boil cooks the fish evenly and helps it stay moist and intact instead of breaking 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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