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Haddock Stewed with Claret

A stew of haddock simmered with claret wine, onions, herbs, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Haddock Stewed with Claret

Ingredients

Directions

Prepare

  1. Season the haddock with black pepper, coarse sea salt, mace, and cloves.

  2. Place the seasoned haddock in a pan.

  3. Add the finely shredded onions, parsley, and thyme on top of the fish.

Stew and finish

  1. Pour in the claret and water.

  2. Add the butter and a little flour.

  3. Cook on a low heat.

  4. Turn the fish halfway through cooking.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Haddock
Forms the main body of the dish, cooking gently into flakes in the stewing liquid.
Claret
Provides acidity and flavour, and tints the stewing liquid as it cooks down.
Butter
Adds richness and fat, giving the sauce a rounded, silky mouthfeel.
Flour
Thickens the stewing liquid slightly so it clings to the fish.
Onions
Soften during stewing and add sweetness and savoury depth to the sauce.

The step that matters

Cook on a low heat. Gentle heat keeps the delicate haddock from toughening and breaking apart. Turning the fish halfway helps it cook evenly without losing its shape.

Swap the mace

How well each one fits the dish's main ingredients (haddock, pepper, clove, onion, parsley, thyme, butter):

  1. Marjoramfits better
  2. Allspicefits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against haddock, pepper, clove, onion, parsley, thyme, 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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