# Ingredient List:
→ Fish & Dairy
01 - 1 lb cod or haddock fillets, skinless and boneless
02 - 4 tbsp unsalted butter
03 - 2 cups whole milk
04 - ⅓ cup plus 1 tbsp heavy cream
→ Vegetables
05 - 1 lb potatoes, peeled and diced
06 - 1 medium onion, finely chopped
07 - 2 tbsp fresh parsley, chopped
08 - 2 tbsp fresh chives, chopped
→ Seasonings
09 - 1 bay leaf
10 - 1 tsp salt
11 - ½ tsp ground white pepper
12 - Pinch of nutmeg (optional)
# Step-by-Step Instructions:
01 - Place the diced potatoes in a large pot, cover with salted water, bring to a boil, and simmer for 12 to 15 minutes until tender. Drain and set aside.
02 - In a saucepan, immerse the fish fillets in enough water to cover, add the bay leaf and a pinch of salt. Simmer gently for 6 to 8 minutes until the fish is opaque and flakes easily. Remove the fish and reserve ⅓ cup of the poaching liquid, then discard the bay leaf.
03 - In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
04 - Add the cooked potatoes to the pot and gently mash, leaving some chunks for texture.
05 - Flake the cooked fish into large pieces and add to the pot along with the reserved poaching liquid. Stir gently to combine.
06 - Pour in the milk and cream, then cook over low heat, stirring frequently, until heated through and creamy without boiling.
07 - Season with salt, white pepper, and nutmeg if desired. Stir in half of the chopped parsley and chives, reserving the remainder for garnish. Serve hot with the remaining herbs sprinkled on top.
