This is my version using cod.
Finnan Haddie is essentially a butter and milk bath for fish and potatoes.
Smoked haddock has a distinctive taste. And I didn't realize until I started cooking with it again - cod has a very unique taste too.
This turned out rich and creamy and incredibly comforting. The cod remained nice and firm and the Yukon gold potatoes added a nice extra buttery taste.
This dish is pretty much a hug in a bowl.
Finnan Haddie with cod
1 lb of cod
1 Tbsp. of butter
1 1/2 Tbsp. of flour
2 - 3 cups of whole milk
2 Bay leaves
a pinch of salt
black pepper to taste
1 large shallot, chopped fine
2 large Yukon gold potatoes, chopped into 1" pieces
Put a saute pan on medium low heat. Add in the butter. When the butter is melted, add in the chopped shallot and the bay leaves and let simmer until the shallot starts to become translucent.
Sprinkle in the flour and stir continuously for about 5 minutes. At this point, tear the cod into 2" chunks and add to the pan along with the potatoes.
Pour in the milk and allow the mixture to come to a gentle boil. As soon as the milk starts to bubble, turn down the heat to low and simmer until the liquid starts to thicken - this should take about 10 - 15 minutes. Continue to simmer until the potatoes are fork tender.