The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Boil the cod's head and shoulders in water with a pinch of coarse sea salt until cooked through.
Using a fish slice, carefully cut the cod into pieces, ensuring to include parts of the sound.
Serve the delicate jelly part around the jaw bone and the firm parts found within the head.
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 head and shoulders
- Supplies the main flesh, including delicate jelly and firmer parts that give contrasting textures.
The step that matters
Cutting the cooked cod carefully. Cooked fish flesh breaks apart easily, so lifting it gently with a fish slice keeps pieces intact. Careful cutting also helps keep the delicate jelly and the firm parts distinct for serving, which affects texture.
“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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