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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
A simple, clean broth that is nicely complemented by bay-scented cod. The technique of tucking bay leaves under the skin is frequently used with chicken but rarely seen with fish; it’s an easy but sophisticated touch.
This dish is even better with a few hardshell (littleneck or cherrystone) clams added to the simmering broth. It’s also nice with a side dish of Beet Tartare.