Boiled Cod
Ingredients
Directions
Prepare
In a kettle, combine 1 ounce of coarse sea salt with 1 quart of cold water.
Place the cod on a fish drainer in the kettle and cover with the salted water.
For large cod, cut into sections for even cooking.
Cook and serve
Heat the water until it is almost boiling, then reduce to a simmer for 5 minutes and skim the surface.
Boil the cod for 20 to 30 minutes, depending on the size and thickness of the fish.
Drain the cod and serve on a napkin with oyster or egg sauce.
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
- Is the main protein, cooked gently in salted water until it turns flaky and opaque.
- Coarse sea salt
- Seasons the cod as it poaches in the salted water.
The step that matters
Keeping the water at a simmer. A rolling boil toughens and breaks up delicate fish flesh, while a gentle simmer cooks it evenly and keeps it 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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