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Salt Fish and Parsnips

Salt cod simmered with parsnips and topped with egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Parsnip and sauce work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salt Fish and Parsnips

Ingredients

Directions

Prepare the salt cod

  1. Wash the salt cod and soak it in cold water for 12 hours, changing the water every 3 to 4 hours.

  2. Cover the fish with cold water and bring it to a simmer.

  3. Cook gently for about 20 minutes, or until the fish flakes easily from the bones.

Cook the parsnips

  1. While the fish is cooking, boil the parsnips.

  2. If they are small, cut them in half lengthwise; if large, cut them into quarters.

Serve

  1. Drain the fish well and place it on a hot dish.

  2. Pour the egg sauce over the fish and garnish with the parsnips.

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. Parsnip + saucetop 23% of all pairs
    Smell alikemoderate
    Cooked together156 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Parsnip + eggtop 33% of all pairs
    Smell alikelow
    Cooked together442 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Salt cod
Soaking removes salt, and gentle simmering keeps the flesh moist and flaky.
Parsnips
Their natural sweetness and starch give the dish a soft, tender contrast to the fish.

The step that matters

Cook gently for about 20 minutes. Simmering gently rather than boiling hard keeps the fish tender and intact, so it flakes cleanly instead of toughening and breaking apart.

Swap the parsnip

How well each one fits the dish's main ingredients (egg, sauce):

  1. Horseradishfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Parsnipthe original

Fit is the average pairing score against egg, sauce. 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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