Morue a l'Anglaise (Cod fillets poached in milk)

• 2 cod or striped bass fillets with skin left on, about 3 pounds
• 1 cup milk
• 1 bay leaf
• 1 small onion, peeled and stuck with 2 whole cloves
• 2 whole cloves
• 3 sprigs fresh thyme or 1/2 teaspoon dried
• Salt to taste, if desired
• 10 peppercorns
• Egg sauce (see recipe)

1. Cut each fillet crosswise into two pieces.
2. Using a pair of pliers, pull out any bones that may be left.
3. Arrange the pieces skin side down in a skillet large enough to hold them in one layer.
4. Add water to barely cover, milk, bay leaf, onion, thyme, salt and peppercorns.
5. Bring to a boil and let simmer five to seven minutes or until fish is done.
6. The thicker the fish, the more time it takes to cook.
7. Do not overcook.
8. Serve with egg sauce.

milk, bay leaf, onion, cloves, thyme, salt, peppercorns, egg sauce

Taken from cooking.nytimes.com/recipes/5777 (may not work)