Cod Braised with White Wine, Potatoes, and Escarole

• 1 pound salt cod, cut into small pieces
• 8 cups water
• 2 cups dry white wine
• 1 cup, plus 2 tablespoons olive oil
• 1 onion, thinly sliced
• 4 russet potatoes, peeled and cut into 1/4-inch-thick half-rounds
• 4 cloves garlic, minced
• 1 teaspoon minced fresh thyme
• 2 leeks (white part only), thinly sliced and rinsed
• Leaves from 1 head escarole, torn into 1/2-inch pieces
• Salt to taste
• 2 pounds boneless, skinless fresh cod fillets, cut into eight 4-ounce portions
• Freshly ground black pepper to taste
• 1 lemon (optional)
• 8 wedges bread, toasted

1. Soak the salt cod for 1 hour in cold water to cover, changing the water at least 2 times before using.
2. Drain.
3. In a soup pot, combine the salt cod, the 8 cups water, wine, the 1 cup olive oil, the onion, potatoes, garlic, and thyme.
4. Bring to a simmer over medium heat and cook for 15 minutes.
5. Add the leeks and escarole.
6. Continue to simmer until all of the ingredients are tender, about 40 minutes.
7. Taste the stew and season with salt, if necessary.
8. Set aside.
9. Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
10. Saute the cod fillets until golden brown on the bottom, 5 to 7 minutes.
11. Turn the fish and add the salt cod stew.
12. When the liquid comes to a simmer, cover and reduce the heat to low.
13. Simmer until the fresh cod is opaque throughout, 2 to 3 minutes.
14. There should be plenty of broth; if too much of the liquid has evaporated, add a splash of water.
15. Ladle the stew into warmed shallow bowls and float a cod fillet in each bowl.
16. Sprinkle with black pepper and add a squeeze of lemon juice, if you like.
17. Serve with a wedge of toasted bread to soak up the broth.

salt, water, white wine, olive oil, onion, potatoes, garlic, thyme, leeks, head, salt, cod fillets, freshly ground black pepper, lemon, bread

Taken from www.cookstr.com/recipes/cod-braised-with-white-wine-potatoes-and-escarole (may not work)