Skip to main content
Main

White Stewed Fish

Stewed fish with a creamy egg sauce flavored with ginger, lemon, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

White Stewed Fish

Ingredients

Directions

Poach the fish

  1. Boil enough water to cover the fish with the onion, ginger, salt, black pepper, and whole red pepper.

  2. Add the fish steaks and boil until cooked.

  3. Carefully remove and drain the fish, then place in a dish.

Make the egg sauce

  1. In a bowl, beat the eggs and add nutmeg, cayenne pepper, and chopped parsley.

  2. Strain the juice of the lemons and mix it with ½ pint of the strained cooking liquid.

  3. Gradually add the lemon mixture to the eggs while beating continuously.

  4. In a saucepan, combine the egg mixture and cook over low heat, stirring constantly until it thickens without boiling.

  5. Pour the sauce over the fish and let it cool.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Striped bass steaks
Forms the main body of the dish, becoming flaky when poached.
Eggs
Thicken the sauce as they cook gently, giving it a creamy, smooth body.
Lemons
Provide acidity that brightens the sauce and balances the richness of the eggs.
Fish cooking liquid
Adds savory flavor and moisture to the sauce, thinning it for pouring.

The step that matters

Cooking the egg sauce without boiling. Egg proteins set at gentle heat; if the sauce boils or cooks too fast, the eggs curdle and the sauce turns grainy. Constant stirring over low heat keeps it smooth and thickened.

Swap the onion

How well each one fits the dish's main ingredients (striped bass, ginger, pepper, egg, nutmeg, parsley, lemon):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against striped bass, ginger, pepper, egg, nutmeg, parsley, lemon. 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.

You might also like

Lemon SauceLemon Sauce236 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipes