# What You'll Need:
→ 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:
01 - Place diced potatoes in a large pot, cover with salted water, bring to a boil, and cook for 12 to 15 minutes until tender. Drain and set aside.
02 - Simmer fish fillets in enough water to cover with bay leaf and a pinch of salt for 6 to 8 minutes until opaque and flaky. Remove fish, reserve about ⅓ cup of poaching liquid, and discard bay leaf.
03 - Melt butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
04 - Add cooked potatoes to the pot and gently mash, leaving some chunks for texture.
05 - Flake fish into large pieces, add to the pot with reserved poaching liquid, and stir gently.
06 - Pour in milk and heavy cream, heat gently over low heat while stirring frequently until warm and creamy—avoid boiling.
07 - Season with salt, white pepper, and optional nutmeg. Stir in half of the parsley and chives, reserving the rest for garnish. Serve hot topped with remaining herbs.
