INGREDIENTS
Serves 2
1 cup heavy cream
1/2 cup clam juice
1 teaspoon fresh thyme
2 medium Idaho potatoes, peeled and thinly sliced
4 strips bacon, finely chopped
1 (1-pound) chunk cod fillet, about 11/2" thick, cut in half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1. In a small bowl, mix together the cream, clam juice, and thyme and pour about 1/4 cup of the mixture into a small pot.
2. Place a layer of the potatoes in the bottom of the pot and sprinkle some bacon over the top. Place 1 slice of the cod on top. Season each layer with some salt and pepper. Repeat this process until all the ingredients are used. Pour the remaining cream mixture into the pot and set over low heat.
3. Add the bay leaf, cover the pot, and gently simmer about 25 minutes or until the potatoes are cooked.
4. Divide into two bowls and serve with oyster crackers or toast if desired.