The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Boil the cod in the stock from cooking brill.
Season with coarse sea salt to taste.
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 head and shoulders
- Provides the main protein, which firms and turns opaque as it cooks in the hot stock.
- Stock from cooking brill
- Gently cooks the fish and flavours it, adding savoury depth from the brill.
The step that matters
Boiling the cod. Boiling too hard can break up the flesh and toughen the proteins, so a gentle simmer keeps the fish moist and intact.
“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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