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A Cod’s Head

A boiled cod head served with flesh cut from the shoulders and around the jawbones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The recipe

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Boil the cod's head in water with a pinch of coarse sea salt until cooked through.

  2. Remove the cod's head from the pot and let it cool slightly.

  3. Using a fish trowel, cut the flesh from the shoulders down to the bone.

  4. Serve the firm parts from the back-bone and the delicate parts around the jaw-bones.

  5. Optionally, scoop out the palate and tongue with a spoon.

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.

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What each ingredient does

Cod's head
Is the main ingredient, providing all the flesh served after cooking.
Coarse sea salt
Lightly seasons the cooking water so the flesh is flavoured from the start.

“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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