Haddock, Boiled
Ingredients
Directions
Prepare
Clean and wash the haddock.
Poach and serve
Cover the fish with warm water and add salt to taste.
Bring the water to a boil.
Cook gently for 20 to 30 minutes.
Serve with anchovy, parsley, or melted butter 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
- Forms the main body of the dish, cooking into flaky, tender flesh as it poaches.
- Salt
- Seasons the poaching water so the fish is seasoned through its flesh.
The step that matters
Cook gently for 20 to 30 minutes. Once the water boils, keep it at a gentle simmer rather than a rolling boil. Vigorous boiling toughens and breaks up delicate fish flesh, while gentle heat cooks it evenly and keeps it moist and flaky.
“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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