Boiled Rockfish
Ingredients
Directions
Prepare the fish
Scrape off the scales and remove the gills from the rockfish, then wash it thoroughly.
Cook
Place the fish in a pot, cover it with cold water and add the salt.
Bring the pot to a boil, then reduce the heat and cover. Cook slowly until done.
Skim the surface, drain the water and transfer the fish to a serving dish.
Garnish with sliced hard-boiled eggs.
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
- Rockfish
- The main protein, which turns flaky and opaque as it cooks gently in water.
- Coarse sea salt
- Seasons the cooking water and the fish, adding flavor throughout the gentle poach.
- Hard-boiled eggs
- Add a soft, mild, creamy contrast as a sliced garnish on the finished fish.
The step that matters
Bring to a boil, then reduce heat and cover. Simmering gently rather than boiling hard keeps the delicate fish flesh tender and intact. Vigorous boiling can break it apart and toughen the protein.
“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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