The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Boil the cod in the stock from cooking brill until cooked through.
Serve hot.
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 main body of the dish, providing the flaky, tender protein that carries the flavour.
The step that matters
Boil the cod until cooked through. Fish protein sets as it heats and becomes opaque and flaky at around 60°C; overcooking tightens the fibres and makes it dry and rubbery, so checking for doneness matters.
“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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