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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

COD BOUILLABAISSE

serves 6

1 1/2 pounds salted cod
1/4 cup oil
1 medium chopped onion
2 ounces white leek
3 cloves garlic, minced
1 1/2 quarts water
1/2 teaspoon thyme
2 bay leaves
1 teaspoon saffron
8 ounces diced potatoes
1 tablespoon parsley
12 thin slices french bread
1 clove garlic

Soak cod for 12 hours.
Heat oil in a heavy wide pot. Add onions, chopped leek, and garlic, and cook over low heat for 10 minutes. Pour in the water. Add thyme, bay leaves, and saffron. Bring to a boil. Add the potatoes. Cook for 10 to 15 minutes.
Cut the cod into small pieces. Add to soup.
Simmer until cod is flaky and potatoes are done. Mix in the parsley.
Toast the thin slices of bread. Rub with garlic. Serve with the soup.


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