Name: Boiling Fish
Ingredients: Fish, cleaned; Plain butter; Anchovy sauce; Eggs (for egg-balls)

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Boiling Fish

Ingredients

Fish, cleaned
Plain butter
Anchovy sauce
Eggs (for egg-balls)

Directions

Clean the fish and cover it.
Boil the whole fish for about 15 minutes or sliced fish for 10 minutes.
Serve with plain butter or anchovy sauce.
Garnish with egg-balls.

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.

Anchovy + saucetop 2% of all pairs

Smell alikemoderate

Cooked together2,057 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Fish + anchovytop 9% of all pairs

Smell alikelow

Cooked together637 recipes

Shared aroma: decanal (soap, orange peel).
Fish + buttertop 12% of all pairs

Smell alikemoderate

Cooked together4,488 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Anchovy + eggtop 12% of all pairs

Smell alikemoderate

Cooked together2,330 recipes

Shared aroma: decanal (soap, orange peel).
Butter + anchovytop 13% of all pairs

Smell alikemoderate

Cooked together3,697 recipes

Shared aroma: decanal (soap, orange peel).