Ingredients
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1 1/2 cups chicken stock
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3/4 cup dry white wine
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1 bay leaf
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3 to 4 slender leeks, trimmed and cut about an inch or so above where the white turns to pale green, halved lengthwise, dark green tops discarded
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1/2 pound sugar snap peas, strings removed
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1/4 cup unsalted butter
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2 tablespoons lemon juice
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1 1/2 teaspoons kosher salt, divided
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1/2 teaspoon freshly ground black pepper
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4 (6-ounce) cod fillets
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2 tablespoons olive oil
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1 cup roughly chopped mixed fresh herbs, such as dill, chives, basil, mint, or parsley
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Flaky sea salt, for serving (optional)
Directions
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Combine chicken stock, wine, and bay leaf in a high-sided skillet, and bring to a simmer over medium-low. Add leeks; cook, stirring occasionally, until they are just shy of tender, 7 to 8 minutes. Add snap peas, and simmer until they are just cooked through, 2 to 3 minutes (you want them crunchy). Reduce heat to low; swirl in butter, stirring until it melts. Remove from heat, and stir in lemon juice and 1/2 teaspoon kosher salt.
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Season fish well with black pepper and remaining 1 teaspoon kosher salt. Heat olive oil in a cast-iron or non-stick skillet over medium-high. Cook fish, skin side down, until flesh starts to turn opaque and skin is crispy, about 3 minutes. Flip fish and finish cooking, about 2 minutes.
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Remove and discard bay leaf. Evenly spoon some of the vegetable broth, leeks, and snap peas into 4 wide bowls. Place a fish fillet on each, and spoon some of the remaining broth around. Shower with fresh herbs, and season with flaky salt, if desired.
Victor Protasio