Cod with Lemony Leeks, Snap Peas, and Herbs

Ingredients

• 1 1/2 cups chicken stock
• 3/4 cup dry white wine
• 1 bay leaf
• 3 to 4 slender leeks, trimmed and cut about an inch or so above where the white turns to pale green, halved lengthwise, dark green tops discarded
• 1/2 pound sugar snap peas, strings removed
• 1/4 cup unsalted butter
• 2 tablespoons lemon juice
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 4 (6-ounce) cod fillets
• 2 tablespoons olive oil
• 1 cup roughly chopped mixed fresh herbs, such as dill, chives, basil, mint, or parsley
• Flaky sea salt, for serving (optional)

Steps

1. Combine chicken stock, wine, and bay leaf in a high-sided skillet, and bring to a simmer over medium-low. Add leeks; cook, stirring occasionally, until they are just shy of tender, 7 to 8 minutes. Add snap peas, and simmer until they are just cooked through, 2 to 3 minutes (you want them crunchy). Reduce heat to low; swirl in butter, stirring until it melts. Remove from heat, and stir in lemon juice and 1/2 teaspoon kosher salt.
2. Season fish well with black pepper and remaining 1 teaspoon kosher salt. Heat olive oil in a cast-iron or non-stick skillet over medium-high. Cook fish, skin side down, until flesh starts to turn opaque and skin is crispy, about 3 minutes. Flip fish and finish cooking, about 2 minutes.
3. Remove and discard bay leaf. Evenly spoon some of the vegetable broth, leeks, and snap peas into 4 wide bowls. Place a fish fillet on each, and spoon some of the remaining broth around. Shower with fresh herbs, and season with flaky salt, if desired.