Wild cod + Herby Broth + Potatoes + Peas

This is a fancied-up name for fish stew. Perfect for a spring night when the weather is still chilly, but the herbs on top keep it feeling fresh and light. You can definitely make the broth base the day before, leaving the potatoes and fish to cook just before serving.

For the fish:

1/4 cup olive oil

1 lb peewee potatoes or small yukon gold potatoes

1 large fennel bulb, diced

2 leeks, cut in half vertically and thinly sliced into half-moons

3 sprigs of thyme

2 bay leaves

2 tsps salt

1/2 cup dry white wine

1 8 oz bottle Bar Harbour clam juice

3 cups water

2 lbs wild cod or halibut, cut into 2 inch pieces

1 cup fresh or frozen peas

To Finish

1/4 cup creme fraiche

1 small handful chopped parsley

1/4 cup chopped chives

Zest of one lemon

1 tbsp lemon juice

2 big pinches Flakey salt

For the topping:

• In a small bowl, combine chives, parsley, lemon zest and juice and flaky salt. Set aside.

• In a soup pot, heat oil over medium heat. Add leaks, onions and fennel. Saute for 5-7 minutes until vegetables soften. Add potatoes and cook for 3 more minutes. Add white wine and bring to a boil until the liquid nearly evaporates.

• Add clam juice, water, thyme and bay leaves and bring to a boil.

• Once boiling, reduce heat to a simmer and cook until potatoes are tender for about 12 minutes (depending on the size of the potatoes).

• While broth is simmering, sprinkle cod with 1 tsp salt. Gently place fish in the broth, cover the pot, and cook for 6 minutes until the fish is cooked through.

• Add peas and cook for one minute more. Remove from heat and gently stir in creme fraiche.

• To serve, sprinkle on herby topping and a drizzle of good olive oil. Salt + Pepper to taste.