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Preparations of Cod-liver

A dish of cod liver steamed over potatoes, allowing the liver oil to flavor the potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Liver and potato work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 108 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Preparations of Cod-liver

Ingredients

Directions

Prepare

  1. Peel and steam the potatoes until tender.

  2. Cut the cod-liver into 4 pieces.

Steam and serve

  1. Place the cod-liver over the steamed potatoes.

  2. Steam again, allowing the oil from the liver to fall onto the potatoes.

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. Liver + potatotop 23% of all pairs
    Smell alikelow
    Cooked together108 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cod-liver
Its oil drips onto the potatoes during steaming, adding richness and flavour.
Floury potatoes
Their starchy, dry texture turns soft and fluffy when steamed until tender.

The step that matters

Steaming again over the potatoes. The liver must cook through gently so its oil releases and coats the potatoes without the flesh becoming tough or dry. Steam only until the liver is just cooked, since overcooking toughens fish and liver proteins.

“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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