The recipe
Ingredients
Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: oyster
Directions
Prepare
Wash and clean the fish.
Rub a little salt inside the fish.
Boil
In a fish kettle, add plenty of water and a large handful of salt.
Once the salt is dissolved, add the fish.
Boil small fish for 15-20 minutes and large fish for about 30 minutes.
Serve
Drain the fish on a plate and garnish with roe, liver, or fried oysters.
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
- Forms the main body of the dish, cooking into flaky, tender flesh.
- Coarse sea salt
- Seasons the fish and, dissolved in the water, flavours the poaching liquid.
The step that matters
Boiling time for the fish. Boiling too long toughens and dries the flesh, as proteins over-contract and squeeze out moisture. Timing by size keeps the fish moist and tender.
“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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