The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Remove the gills from the cod's head and shoulders.
Cook
Place the cod in a pot of water.
Add coarse sea salt to taste.
Boil until cooked through.
Serve
Serve hot.
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
- Provides the main protein and flavour of the dish.
- Cod's shoulders
- Adds more fish flesh and body to the dish.
The step that matters
Boil until cooked through. Fish protein sets at moderate heat and turns opaque and flaky. Overcooking tightens the muscle fibres and makes the flesh dry and tough, so check for flaking at the thickest part.
“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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