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Haddock Soup, with Shrimps

A soup made from cooked haddock, shrimp stock, and seasonings, served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Haddock Soup, with Shrimps

Ingredients

Directions

Prepare

  1. Flake the cooked haddock and set aside.

  2. Make stock from the bones and shells of the shrimps.

  3. Strain the stock into a clean saucepan.

Cook and serve

  1. Add the flaked fish, half the picked shrimps, parsley, salt, and pepper to the stock.

  2. Boil the mixture and serve with diced croutons.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Fish + shrimptop 13% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Haddock + shrimptop 16% of all pairs
    Smell alikelow
    Cooked together83 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Haddock + fishtop 17% of all pairs
    Smell alikelow
    Cooked together257 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Haddock
Provides the flaked fish texture and the main body of the soup.
Shrimps
Add sweet, briny seafood flavor to the broth.
Fish stock
Forms the liquid base and carries the seafood flavor through the soup.

The step that matters

Boiling the mixture. Once the flaked fish is added, a rolling boil can break the delicate flakes apart and toughen the protein. Keeping the soup at a gentle simmer helps the haddock stay in tender pieces.

Swap the parsley

How well each one fits the dish's main ingredients (haddock, fish, shrimp, pepper):

  1. Capersfits about as well
  2. Parsleythe original
  3. Dillfits about as well
  4. Garlicfits about as well

Fit is the average pairing score against haddock, fish, shrimp, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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