Ingredients
1tbspextra virgin olive oil
1tspbutter
2cupsyellow onions,(2 medium), chopped
½cupdry white wine,optional
1¼lbsYukon gold potatoes,(3 large), peeled, cut into ¾-inch cubes
2cupsclam juice
1bay leaf
1tbspfresh thyme,or 1 tsp dried thyme
1½tspsalt
¼tspfreshly ground black pepper
1tspOld Bay,or a little paprika and a dash of cayenne, optional
2lbscod,or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
1½cupsheavy cream
2tbspfresh parsley,chopped
Preparation
Heat the oil and butter in the bottom of a 6-quart large pot on medium heat. Add the onions and cook for about 5 minutes until softened.
Add the wine and turn up the heat, then cook, uncovered until the wine reduces by half. If not using wine, add a ¼ cup of water with the clam juice in the next step.
Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice.
Bring to a simmer, then lower the heat to medium. Cook covered for about 10 to 15 minutes until the potatoes are almost done.
In a separate pot, heat the cream until steamy. Add the fish to the pot of potatoes and add the heated cream. Return to the stove.
Cook for about 10 minutes on low heat, uncovered until the fish is just cooked through.* Keep the temperature so that it barely gets steamy but not simmering.
When the fish is just cooked through, remove it from heat. Mix in the parsley.
Allow to rest for 30 minutes.
Serve with crusty bread or oyster crackers, and enjoy!
