Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Broiled Dried Haddock
Ingredients
Directions
Prepare
Soak the dried haddock in cold water for 1 hour.
Cook and serve
Broil the haddock slowly over a clear fire until hot, turning occasionally.
Baste with a little butter and serve hot.
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.
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Haddock + buttertop 16% of all pairsSmell alikelowCooked together764 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
- Dried haddock
- Provides the main protein; soaking rehydrates the dried fish so it cooks tender rather than tough.
- Butter
- Adds richness and moisture, and helps the surface brown as the fish broils.
The step that matters
Broil the haddock slowly over a clear fire. Slow, gentle heat cooks the fish through without drying or scorching its surface. Turning it occasionally helps the heat reach evenly so it heats through without burning on one side.
“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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