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 cod, rubbing a little salt inside it.
Fill a fish kettle with plenty of water to cover the fish.
Add a large handful of coarse sea salt to the water and bring it to a boil.
Cook and serve
Add the cod to the boiling water.
Cook small fish for 15–20 minutes and large fish for about 30 minutes.
Drain the fish onto a plate and serve 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
- The main protein; its flesh firms and turns flaky as it cooks in the water.
The step that matters
Cook small fish for 15–20 minutes and large fish for about 30 minutes.. Fish proteins contract and dry out when overcooked, so the flesh turns tough and stringy. Timing by size keeps it moist and tender, so check it early.
“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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