Curried Creamed Cod With Potatoes

• 4 Idaho potatoes, about 1 1/4 pounds
• Salt to taste if desired
• 1 3/4 pounds skinless, boneless fresh cod fillets
• 2 cups water
• 1 cup milk
• 1 bay leaf
• 2 whole cloves
• 6 peppercorns
• 3 sprigs fresh parsley
• 2 tablespoons butter
• 1 tablespoon curry powder or curry paste
• 2 tablespoons flour
• 1 cup finely chopped scallions, in cluding green part
• 1/2 cup heavy cream

1. Put unpeeled potatoes in saucepan and add cold water to cover and salt to taste.
2. Bring to a boil and simmer about 20 minutes or until tender.
3. Do not overcook.
4. Meanwhile, cut cod into 4 portions of about same size.
5. Put pieces in one layer in skillet large enough to accommodate them comfortably.
6. Add water and milk to cover fish.
7. Add bay leaf, cloves, peppercorns, parsley and salt.
8. Bring to boil and let simmer about 1 minute, no longer.
9. Turn off heat, cover and let stand until ready to use.
10. In saucepan combine butter, curry powder and flour.
11. Stir until butter is melted and blended with curry powder and flour.
12. Add scallions and cook, stirring, about 1 minute.
13. Scoop out 1 cup of liquid in which fish was cooked and add to curry mixture, stirring rapidly with wire whisk until blended and smooth.
14. Let simmer, stirring, about 5 minutes or until thickened.
15. Add cream and stir to blend.
16. Cook briefly.
17. Drain potatoes and peel as soon as they are cool enough to handle.
18. Slice.
19. There should be about 4 cups.
20. Drain fish and push pieces to one side, covering half skillet Arrange potatoes over remaining half of skillet.
21. Pour curry sauce on evenly and serve.

potatoes, salt, skinless, water, milk, bay leaf, cloves, peppercorns, parsley, butter, curry powder, flour, scallions, heavy cream

Taken from cooking.nytimes.com/recipes/2537 (may not work)