FRESH COD WITH CURRIED MASHED POTATOES

FRESH COD WITH CURRIED MASHED POTATOES image

Yield 4 servings

Number Of Ingredients 16

6 8-ounce bottles clam juice
1 cup dry white wine
2 cups sliced leeks
1 1/2 cups sliced celery
1 cup sliced carrots
1 cup sliced fresh fennel bulb
2 shallots, sliced
2 pounds Yukon Gold potatoes, peeled
10 tablespoons unsalted butter
1 teaspoon curry powder
4 6-ounce cod fillets or orange roughy fillets
Sugar
Cayenne pepper
1 tablespoon vegetable oil
1 teaspoon all purpose flour
2 tablespoons chopped fresh parsley

Steps:

Combine first 7 ingredients in large pot. Cover and simmer 50 minutes. Strain mixture; discard solids. Return liquid to same pot; boil uncovered until reduced to 3 1/2 cups, about 50 minutes. Reserve 1 cup reduced clam stock for potatoes. Boil remainder until reduced to 3/4 cup, about 10 minutes; set aside for sauce. Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Drain. Return potatoes to same pot. Add 4 tablespoons butter, curry powder and reserved 1 cup clam stock and mash until potatoes are almost smooth. Season with salt and pepper. Cover to keep warm. Sprinkle fish with salt; lightly sprinkle fish with sugar and cayenne pepper. Melt 1 tablespoon butter with oil in large nonstick skillet over medium-high heat. Add fish and cook until just opaque in center, about 5 minutes per side. Bring 3/4 cup reduced clam stock to boil in saucepan. Mix 5 tablespoons butter with flour; whisk into stock. Simmer until sauce thickens slightly, 1 minute. Stir in parsley. Season with salt and pepper. Serve fish with potatoes and sauce.