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Haddock Soup, with Shrimps

A soup made from cooked haddock, shrimp stock, shrimps, parsley, and optional thickening, served with croutons and white wine.

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.

Make the soup

  1. Strain the stock into a clean saucepan and add the flaked fish.

  2. Stir in half the measure of picked shrimps, parsley, salt, and pepper.

  3. Add thickening if desired and bring to a boil.

Serve

  1. Serve with dice-shaped croutons and a splash of white wine if using.

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. Fish + white winetop 14% of all pairs
    Smell alikemoderate
    Cooked together370 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Parsley + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,890 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cooked haddock
Provides the main flaked fish body of the soup.
Fish stock
Forms the liquid base that carries the flavour of the whole soup.
Picked shrimps
Add sweet seafood flavour and tender bite to the soup.
Thickening
Increases the body and viscosity of the soup liquid when heated.

Swap the parsley

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

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

Fit is the average pairing score against haddock, fish, shrimp, pepper, white wine. 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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