Boiled Cod
Ingredients
Directions
Prepare
Soak the cod in cold water with a little coarse sea salt for 30 minutes.
Wipe the fish dry and wrap it in a clean, coarse linen cloth, folding it over each part.
Cook
Place the wrapped fish in a fish kettle and cover it with boiling water, adding salt to taste.
Cook for nearly 1 hour.
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
- Forms the main body of the dish, cooking gently to a flaky, moist texture.
- Coarse sea salt
- Seasons the fish and, during the soak, helps firm its flesh and season it evenly.
The step that matters
Covering the fish with boiling water and keeping it cooking gently. Water that is too hot or boiling vigorously can toughen and break up delicate fish flesh. Starting in boiling water and then holding the fish at a steady, gentle cook keeps it tender and moist.
“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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