Sautéed Cod with Bay Leaves and Potatoes

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

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.

Ingredients

Method