Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
3 medium Yukon gold potatoes, peeled and cut to a medium dice
5 tablespoons unsalted butter, divided
1 medium yellow onion, diced small
1 bay leaf
1-pound fresh haddock or cod fillets, picked over for bones
1 12-ounce can have evaporated milk
1/2 cup half-and-half or heavy cream
1 1/2 teaspoons kosher salt, or to taste
Fresh minced chives and oyster crackers to garnish (optional)
1. Preparation of potatoes and onions requires dicing.
2. Put the sliced potatoes in a bowl of cold water until you’re ready to use them to prevent them from becoming brown.
3. Half of the butter should be melted in a soup pot over low heat. Over medium heat, add the bay leaf and onion dice. Cook, occasionally turning, until the onions are transparent, about 5 to 7 minutes.
4. Cover the potatoes and onions with water, then add the cubed potatoes. In a covered saucepan, simmer the potatoes for approximately 10 minutes or until they are easily pierced with a fork.
5. The fish fillets should be placed whole on top of the potatoes and onions. Pour in the half-and-half or cream and then the evaporated milk. Stay still. Keep covered and boil for around 15 minutes without stirring. Make sure the liquid in the saucepan doesn’t boil by checking it a couple of times.
6. Ensure the potatoes have completely softened, and the fish is cooked through and flakes readily. Put in the remaining butter, the salt, and freshly ground black pepper. The fish should be broken up as you stir it to mix the flavors. Learn to season to taste.
7. Whether serving it with oyster crackers or hot biscuits, fresh minced chives are a must.