Cod in Egg-Lemon Sauce

• 1 large onion, sliced
• 1 lemon, sliced
• 1 bay leaf
• 1 teaspoon salt
• 6 peppercorns
• 2 cups water
• 1 1/2 pounds cod or scrod fillets
• 3 eggs
• 2 teaspoons cornstarch
• Juice of two lemons

1. Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole.
2. Add the water, bring to a simmer and cook for five minutes.
3. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes.
4. Remove the fish to a platter, cover with foil and keep warm.
5. Strain the cooking liquid into a small sauce pan and bring to a boil.
6. Cook until it is reduced to one cup.
7. Beat eggs lightly.
8. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
9. Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth.
10. Pour over fish and serve at once.

onion, lemon, bay leaf, salt, peppercorns, water, scrod, eggs, cornstarch, lemons

Taken from cooking.nytimes.com/recipes/10201 (may not work)