Cod with Clams and Parsley Broth on a Potato and Cheese Fondue

Almost by accident, I devised a recipe that is a little like a fonduta, a little like an aligote, but different from both. When I boil potatoes for mashing, I often keep the cooking liquor for soup. If the potatoes are particularly floury, the liquid separates with a thick potato layer at the bottom. I used this layer to add to a white sauce, into which I then beat grated cheese. The resulting potato and cheese ‘fondue’ was delicious. I spooned it into hot soup plates, placed