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Soup

To Boil Fresh Haddocks

Boiled haddocks cooked in salted water until they rise to the surface.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil Fresh Haddocks

Ingredients

Directions

Prepare

  1. Clean the haddocks by removing the heads and skin.

Boil

  1. Bring a large pot of water to a boil.

  2. Add the coarse sea salt to the boiling water.

  3. Carefully place the haddocks in the pot.

  4. Boil until the haddocks rise to the surface, about 10 to 15 minutes depending on size.

  5. Skim off any scum that rises to the top.

Recipe from a historical cookbook (Internet Archive).

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
Form the main body of the dish, becoming flaky and tender as the protein cooks through gently in water.
Coarse sea salt
Seasons the cooking water so the fish is flavoured from the outside as it poaches.

The step that matters

Boil until the haddocks rise to the surface. Fish cooks quickly and can turn dry and tough if overcooked. Rising to the surface is a visual cue, so checking the thickest part for flakiness helps prevent overcooking.

“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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