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1
Put unpeeled potatoes in saucepan and add cold water to cover and salt to taste.
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2
Bring to a boil and simmer about 20 minutes or until tender.
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3
Do not overcook.
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4
Meanwhile, cut cod into 4 portions of about same size.
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5
Put pieces in one layer in skillet large enough to accommodate them comfortably.
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6
Add water and milk to cover fish.
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7
Add bay leaf, cloves, peppercorns, parsley and salt.
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8
Bring to boil and let simmer about 1 minute, no longer.
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9
Turn off heat, cover and let stand until ready to use.
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10
In saucepan combine butter, curry powder and flour.
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11
Stir until butter is melted and blended with curry powder and flour.
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12
Add scallions and cook, stirring, about 1 minute.
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13
Scoop out 1 cup of liquid in which fish was cooked and add to curry mixture, stirring rapidly with wire whisk until blended and smooth.
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14
Let simmer, stirring, about 5 minutes or until thickened.
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15
Add cream and stir to blend.
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16
Cook briefly.
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17
Drain potatoes and peel as soon as they are cool enough to handle.
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18
Slice.
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19
There should be about 4 cups.
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20
Drain fish and push pieces to one side, covering half skillet Arrange potatoes over remaining half of skillet.
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21
Pour curry sauce on evenly and serve.
