Cod, Hashed
Ingredients
Directions
Prepare
Clean the fish thoroughly.
Rub a little coarse sea salt over the thick part and inside the fish 1 to 2 hours before cooking.
Poach
Place the fish in a pot with enough hot water to cover it.
Do not pour water directly on the fish.
Keep the water at a gentle simmer.
Add more water from the side if it boils away.
Skim the surface carefully.
Simmer until done, about 20 to 25 minutes depending on size.
Serve
Garnish with cut lemon.
Serve with oyster or caper sauce.
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's head and shoulders
- Is the main protein, cooked gently in simmering water until it flakes.
- Coarse sea salt
- Seasons the thick flesh when rubbed in ahead of cooking, drawing out some moisture to season the fish.
- Lemons
- Add fresh acidity and brightness to the finished fish.
The step that matters
Keep the water at a gentle simmer. A rolling boil toughens and breaks up delicate fish flesh, while a gentle simmer cooks it evenly and keeps it moist and intact.
“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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