The recipe
Ingredients
Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: oyster
Directions
Prepare
Wash and clean the fish.
Rub a little salt inside the fish.
Fill a fish kettle with plenty of water.
Add a large handful of salt to the water and let it dissolve.
Cook and serve
Once the water boils, add the fish.
Cook small fish for 15-20 minutes and large fish for about 30 minutes.
Drain the fish on a plate and serve with a garnish of roe, liver, or fried oysters.
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
- Provides the main body of the dish, cooked gently in simmering salted water.
- Coarse sea salt
- Seasons the fish and the cooking water, flavouring the flesh as it cooks.
The step that matters
Cooking time by fish size. Cooking too long makes the flesh dry and flaky apart. Timing depends on size, so a large cod needs the longer cook while a small one can be overcooked quickly. Check that the flesh is opaque and separates easily before draining.
“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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