Why it works: Whiting and parsley work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Whiting, Boiled
Ingredients
Directions
Prepare
Clean the whiting, but do not skin them.
Fill a shallow pan with warm water to cover the fish and add a little salt.
Cook and serve
Add the fish to the pan, bring the water to a gentle boil, and simmer for about 7 to 8 minutes if the fish are small.
Drain the fish well and serve on a dish lined with paper or a folded napkin.
Garnish with parsley and serve with a suitable 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
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.
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Whiting + parsleytop 16% of all pairsSmell alikelowCooked together330 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whiting
- Forms the main body of the dish, cooking gently in simmering water to stay tender.
The step that matters
Bring the water to a gentle boil, not a rapid one. A gentle simmer cooks the fish evenly and keeps the flesh tender and intact, while a vigorous boil can toughen the protein and break the fish apart.
“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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