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To Boil Slices of Cod

Boiled cod slices cooked in brackish spring water with coarse sea salt, served with oyster, shrimp, or anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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: shrimp, oyster

Directions

Prepare

  1. Use spring water and add enough coarse sea salt to make it almost brackish.

  2. Bring the water to a boil quickly.

Cook and serve

  1. Once boiling, add the cod slices.

  2. Keep boiling and skim the surface clean.

  3. Cook for about 8 minutes until done.

  4. Serve with oyster, shrimp, or anchovy sauce.

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

What each ingredient does

Cod
Forms the main body of the dish, cooking to a flaky, tender texture in the hot water.
Coarse sea salt
Seasons the poaching water so the fish itself is lightly flavoured as it cooks.

“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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