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Crimp Cod

A cod seasoned with coarse sea salt, boiled, and served with parsley, lemon, horseradish, milt, roe, liver, fried smelts, oyster or shrimp sauce, anchovy butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Crimp Cod

Ingredients

Directions

Prepare

  1. Rub coarse sea salt down the bone and thick part of the cod.

  2. Tie the cod and place it in a pot of cold water, ensuring it is completely covered. Add a handful of salt to the water.

Cook

  1. Bring to a boil, skimming off any black specks or scum.

Garnish and serve

  1. Garnish with double parsley, lemon, horseradish, milt, roe, liver, and fried smelts if desired.

  2. Serve with plenty of oyster or shrimp sauce, and anchovy butter.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Smelt + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together103 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parsley + horseradishtop 6% of all pairs
    Smell alikestrong
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lemon + horseradishtop 9% of all pairs
    Smell alikestrong
    Cooked together1,155 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Roe + smelttop 9% of all pairs
    Smell alikemoderate
    Cooked together16 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cod
Forms the main body of the dish; its flesh becomes flaky and tender when gently cooked.
Coarse sea salt
Rubbed onto the bone and thick part to season the fish and draw out surface moisture.
Anchovy
Adds savory, salty depth to the anchovy butter served alongside.
Butter
Carries the anchovy flavor and adds richness to the serving butter.

The step that matters

Skimming the boil. Skimming off black specks and scum as the water heats keeps the cooking liquid clean and the fish's flavor clear rather than muddy.

“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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