1 Tbsp olive oil
1 Tbsp butter
2 cups chopped sweet onions
1/4 cup of pinot grigio
3 large red bliss potatoes cut into 3/4-inch cubes
1 cup clam juice
1 cup of seafood stock
1 bay leaf
1 Tbsp fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tsp. Old Bay
1 tsp. celery salt
1 1/2 to 2 lbs cod*, or other firm white fish, cut into 2-inch pieces
1 1/2 cups heavy cream
1 Tbsp of cooking sherry
2 Tbsp chopped fresh parsley
Heat oil and butter in a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine,and turn up the heat, cook, uncovered until the wine reduces by half.
2 Add the potatoes, clam juice, seafood stock, bay leaf, thyme, salt and pepper, celery salt, sherry and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add more seafood stock so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.
3 In a separate pot, heat the cream until steamy (not boiling).
4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.
Mix in the parsley.