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Stewed Cod Fish, in Brown Sauce

Stewed cod fish in a brown gravy with port wine, chili vinegar, and optional seasonings, finished with a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Port wine and vinegar work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Stewed Cod Fish, in Brown Sauce

Ingredients

Directions

Prepare the fish

  1. Remove the skin from the fish.

  2. Dust the fish well with flour.

  3. Fry the fish quickly in a hot pan until golden brown.

  4. Drain the fish on a sieve.

Stew the fish

  1. Arrange the fish in a clean stewpan.

  2. Pour enough boiling brown gravy to nearly cover the fish.

  3. Add ½ cup of port wine or claret, 2 teaspoons of chili vinegar or juice of ½ lemon, cayenne pepper, and salt to taste.

  4. Stew the fish gently until it just begins to break apart.

  5. Carefully lift the fish onto a hot serving dish.

Make the sauce and serve

  1. In the remaining gravy, stir in 1½ ounces of butter kneaded with 1 tablespoon of flour and a little pounded mace.

  2. Boil the sauce for one minute.

  3. Pour the sauce over the fish.

  4. Serve immediately.

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. Port wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Port wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cod fish
Forms the flaky main body of the dish, which softens and separates as it stews.
Flour
Dusting helps the fish brown when fried and lightly thickens the sauce when kneaded with butter.
Butter
Enriches the sauce with fat, adding richness and a smooth, glossy texture.
Port wine or claret
Adds acidity and depth of flavour to the sauce as it simmers with the gravy.
Brown gravy
Forms the savoury base of the sauce in which the fish gently stews.

The step that matters

Stew the fish gently until it just begins to break apart. Boiling or stewing too hard toughens and dries the fish's proteins and breaks it into shreds, so gentle heat keeps it moist and intact.

Swap the mace

How well each one fits the dish's main ingredients (fish, flour, pepper, port wine, vinegar, butter, sauce):

  1. Tarragonfits better
  2. Capersfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against fish, flour, pepper, port wine, vinegar, butter, sauce. 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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