Recipe

Step 1: Heat a large skillet or cast-iron pan over medium heat on the stove and render down the pork fatback (drain off 75% of the fat and discard).

Step 2: Add the onion and garlic to the pan with the pork fat and sauté for 5-10 minutes, or until onions start to become translucent.

Step 3: Add the white wine, potatoes, thyme and bay leaf and simmer to reduce by half.

Step 4: Add the water and the cod and cover. (Turn up the heat a bit if you find the liquid isn’t reducing fast enough.)

Step 5: Cook until the cod starts to flake apart slightly, about 10-15 minutes.

Step 6: Remove the lid and incorporate the butter. Check for seasoning and gently stir in the fresh herbs.