# 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)
# Directions:
01 - Place diced potatoes into 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 - In a saucepan, submerge fish fillets in water, add bay leaf and a pinch of salt, then simmer gently for 6 to 8 minutes until opaque and flaking easily. Remove fish and reserve ⅓ cup of poaching liquid. Discard bay leaf.
03 - Melt butter in a large pot over medium heat, then add chopped onion and sauté until soft and translucent, approximately 5 minutes.
04 - Add cooked potatoes to the pot and gently mash, leaving some chunks to retain texture.
05 - Flake the poached fish into large pieces and add to the pot along with the reserved poaching liquid. Stir gently to combine.
06 - Pour in whole milk and heavy cream, heating over low heat while stirring frequently until warmed through and creamy. Avoid boiling.
07 - Season with salt, ground white pepper, and nutmeg if desired. Stir in half of the chopped parsley and chives, reserving the remainder for garnish.
08 - Serve hot, sprinkled with remaining herbs. Optionally accompany with dark rye bread and butter.
