Cod with Italian Sauce
Ingredients
Directions
Cook the cod
Boil the cod until cooked.
Remove the middle bone and skin from the cod.
Sauce and serve
Place the cod on a hot dish.
Prepare the Italian sauce according to the directions provided.
Strain the sauce over the fish and serve.
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
- Crimped cod
- Provides the main protein; heat firms the flesh and turns it opaque and flaky.
- Italian sauce
- Moistens the fish and adds savoury flavour.
The step that matters
Boil the cod until cooked. Fish proteins set at a relatively low temperature and toughen and dry out quickly if overcooked. Stop once the flesh turns opaque and flakes easily, so it stays 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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