The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Soak the cod slices in saltwater for 10 minutes.
Boil and simmer
Place the slices in a fish kettle and add just enough cold water to cover them.
Remove any scum that rises as it comes to a boil.
Cover the kettle tightly and simmer for 12 to 15 minutes, depending on thickness.
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 flaky, moist flesh that is the main part of the dish.
- Coarse sea salt
- Seasons the fish during the saltwater soak.
The step that matters
Remove the scum as the water comes to a boil. Scum is coagulated protein and impurities that rise from the fish. Skimming it keeps the broth clear and stops the surface from looking cloudy.
“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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