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Cod, Hashed

A baked cod hash with butter, flour, milk, shrimp, mashed potatoes, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley 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 ↓

Cod, Hashed

Ingredients

Directions

Make the sauce

  1. Blend the butter and flour.

  2. Fry for a few minutes without browning.

  3. Add the milk.

  4. Stir until it reaches a boil.

Make the hash

  1. Flake the cod into small pieces.

  2. Add the cod and shrimps.

  3. Cook until everything is thoroughly heated.

  4. Season with pepper and salt.

Serve

  1. Create a deep border with the mashed potatoes on a hot dish.

  2. Pour the hash into the center.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Cod
Forms the main body of the hash, providing flaky texture and savory flavor.
Butter
Adds richness and fat, and carries flavor through the sauce base.
Flour
Combined with butter to form a roux that thickens the milk into a smooth sauce.
Milk
Forms the liquid of the white sauce, giving it body and a creamy mouthfeel.
Shrimps
Add delicate sweetness and seafood flavor that complements the cod.
Mashed potatoes
Form a border around the hash, adding starchy body and contrast to the seafood.

The step that matters

Stir until it reaches a boil. The flour must be fully cooked into the butter and milk as the sauce thickens. Stirring constantly prevents lumps and sticking, giving a smooth sauce that holds the cod and shrimp evenly.

Swap the parsley

How well each one fits the dish's main ingredients (butter, flour, milk, shrimp, pepper, potato):

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

Fit is the average pairing score against butter, flour, milk, shrimp, pepper, potato. 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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