Ingredients:

  • 2 tbsp unsalted butter
  • 1 large leek, white and light green parts only, sliced into half-moons
  • 2 cloves garlic, minced
  • 1 rib celery, finely diced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups fish stock
  • 1 cup dry white wine
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1.5 lbs fresh cod fillets, cut into 1.5-inch chunks
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Fine sea salt and freshly cracked black pepper to taste

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the sliced leeks and diced celery, cooking until softened and translucent, approximately 5 minutes. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Deglaze the pot with white wine, scraping the bottom to release any flavorful browned bits. Add the cubed potatoes, fish stock, bay leaf, and thyme. Bring the mixture to a boil.
  3. Reduce heat to a simmer, cover, and cook for 10–12 minutes until the potatoes are fork-tender.
  4. Season the broth with salt and pepper. Gently add the cod chunks to the simmering liquid. Turn off the heat and cover the pot, allowing the residual heat to poach the fish for 3–5 minutes until opaque and flaky.
  5. Stir in the fresh lemon juice and chopped parsley. Remove the bay leaf before serving hot.