Ingredients
2 tablespoons butter
6 scallions, coarsely chopped
2 stalks celery, coarsely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 bottles (8 ounces each) clam juice
1 1/2 pounds scrubbed new potatoes, cut into 1/2-inch pieces
1/2 dried bay leaf
1 pound cod fillet, cut into 2-inch chunks
1 cup whole milk
Coarse salt and ground pepper
Preparation
In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth.
Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.
Add cod; cover, and cook until fish easily flakes, about 8 minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.
