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Stewed Cod Fish, in Brown Sauce

A stewed cod fish dish finished with a brown sauce made from gravy, wine, vinegar, butter, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Port wine and vinegar work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Stewed Cod Fish, in Brown Sauce

Ingredients

Directions

Fry the fish

  1. Flour the fish slices well.

  2. Fry them in hot oil until golden brown.

  3. Drain the fish on a sieve.

Make the sauce and stew

  1. Arrange it in a clean stewpan.

  2. Pour in enough boiling brown gravy to nearly cover the fish.

  3. Add the port wine or claret, chili vinegar or lemon juice, cayenne, and salt.

  4. Stew the fish gently until it begins to break apart.

  5. In the gravy, stir in the butter kneaded with flour and ground mace.

  6. Boil the sauce for one minute.

Serve

  1. Carefully lift the fish onto a hot serving dish.

  2. Pour it over the fish and serve immediately.

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. Port wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Port wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cod fish
Forms the flaky main body of the dish, which softens and breaks apart as it stews.
All-purpose flour
Coats the fish to help it brown when fried and, kneaded into butter, thickens the sauce.
Butter
Adds richness and a smooth, glossy finish to the sauce.
Port wine or claret
Adds acidity and depth of flavor to the sauce.
Brown gravy
Forms the liquid base of the sauce that cooks the fish gently.

The step that matters

Stew the fish gently until it begins to break apart. Boiling vigorously can toughen the proteins and break the fish into ragged pieces, so a gentle simmer keeps it tender while it flakes.

Swap the mace

How well each one fits the dish's main ingredients (fish, flour, port wine, vinegar, pepper, butter):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against fish, flour, port wine, vinegar, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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