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Rinse the sliced potato under cold water for 30 seconds then drain well. Melt the butter in a saucepan over a medium heat and cook the onion and potato for 10 minutes, stirring regularly. Add the leeks and cook for a further 5 minutes. Pour in the warm fish stock with the bouquet garni and bring to a simmer for 5 minutes or until the potatoes are tender. Add the cream and milk and continue to heat for a further 10 minutes. To finish the sauce, remove the bouquet garni, then liquidise and strain the sauce through a sieve into a clean pan. Season with salt and freshly ground black pepper and keep warm while you sear the cod. Heat the groundnut oil in a non-stick frying pan over a high heat. Season the fish fillets on both sides with a little salt and place in the pan. After approximately 12 minutes (depending on the thickness of the fish), flip the fillets and cook for another 12 minutes. Place the fillets on warm plates then, using a hand blender, froth the sauce and ladle it around the fish. Sprinkle with the chopped chives and garnish with the pea tops.
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Wide, deep, two-handled — braising, fond, large-batch sears
Universal suction lids — fit any pot or pan, no matching needed
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Wide, deep, two-handled — braising, fond, large-batch sears
Universal suction lids — fit any pot or pan, no matching needed
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating