This stew is an exercise in control. Puget Sound cod is delicate and unforgiving of excess heat or seasoning. Leeks provide sweetness without sharpness, and Yukon Gold potatoes offer body without clouding the broth.

The success of this dish depends on preserving clarity—of flavor, of texture, and of broth. Nothing is rushed. Nothing is masked.

Fish Selection and Handling

Choose the freshest possible cod, ideally landed within 24–48 hours. Flesh should be translucent, firm, and free of any milky residue or strong odor.

• Remove skin and pin bones carefully.
• Cut into large, even portions to prevent overcooking.
• Season lightly just before cooking—never in advance.

Cod should be introduced to the stew only at the final stage and cooked gently, off the boil.

Building a Clean White Fish Broth

This stew relies on a light fish broth rather than a shellfish stock. The broth should be aromatic but nearly transparent, carrying the stew rather than defining it.

Broth Ingredients

• Fish bones and trimmings (cod or other white fish)
• Leek tops, thoroughly washed
• Celery
• Fennel trim (optional)
• Bay leaf
• White peppercorns
• Cold water

Broth Method

1. Rinse fish bones briefly under cold water.
2. Combine all ingredients with cold water just to cover.
3. Bring slowly to a bare simmer.
4. Skim continuously; do not boil.
5. Simmer for 20–25 minutes only.
6. Strain gently and cool immediately.

The finished broth should be clean, lightly marine, and free of bitterness.

Leeks and Yukon Gold Potatoes

Leek Preparation

Leeks must be cleaned meticulously. Any grit will compromise the dish.

• Use white and pale green portions only.
• Slice lengthwise, then crosswise.
• Wash thoroughly and dry.

Potato Selection

Yukon Gold potatoes provide creaminess without disintegration.

• Peel optionally; skin may remain for rustic service.
• Cut into even, bite-sized pieces.
• Rinse briefly to remove excess starch.

Building the Stew

Stew Ingredients

• Light fish broth
• Puget Sound cod portions
• Leeks
• Yukon Gold potatoes
• Unsalted butter
• Olive oil
• Fresh thyme
• Bay leaf
• White pepper
• Lemon peel or juice (minimal)
• Sea salt, restrained

Method

1. Sweat leeks gently in butter and olive oil until soft and aromatic.
2. Add potatoes, thyme, and bay leaf.
3. Cover with fish broth and bring to a gentle simmer.
4. Cook until potatoes are just tender.
5. Reduce heat to low.
6. Add cod portions and poach gently until opaque and just set.
7. Finish with white pepper and a touch of lemon.

The broth should remain clear, lightly thickened only by potato starch.

Service Notes

Serve immediately, hot but never boiling. Garnish sparingly—chives or a few thyme leaves are sufficient.

This stew excels as both a refined starter and a light main course, and adapts well to restaurant service when fish is added à la minute.