Cod Sounds with Piquant Sauce
Ingredients
Directions
Prepare
Soak and boil the cod sounds.
Cut the sounds into small pieces.
Prepare the Piquant sauce as directed.
Finish and serve
Add the pieces of cod sounds to the sauce and heat through.
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
What each ingredient does
- Cod sounds
- Forms the main body of the dish and gives it a firm, flaky texture once cooked.
- Piquant sauce
- Provides the sharp, spiced flavour and moisture that coats the fish.
The step that matters
Heating the cod through in the sauce. Cod is delicate and its proteins toughen and dry out if held at a hard simmer. Warming the pieces gently in the sauce, just until hot, keeps them 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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