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1 ½ cups bottled clam juice or chicken stock2 teaspoons Dijon mustard2 tablespoons capers, drained3 thyme sprigs½ cup dry white wine, Sauvignon Blanc1 pound Yukon Gold potatoes, peeled, thinly sliced2 leeks, white and 1-inch of the green, thinly slicedSalt and freshly ground black pepper1 ½ pound cod fillets, cut into 6 serving pieces1 teaspoon lemon juice1 teaspoon freshly grated lemon zestFlat-leaf parsley sprigs as a garnishLemon wedges as a garnish
In a large frying pan over medium high heat, bring the bottled clam juice to a boil. Reduce the heat to maintain a simmer, Add the mustard, capers, thyme and wine. Place a layer of potatoes in the pan and top with a layer of leeks. Sprinkle with salt and pepper. Cover the pan and cook until the potatoes and leeks are tender, 12 minutes.
Remove the cover from the pan and place the cod fillets on top of the leeks and potatoes. Sprinkle the lemon juice and lemon zest over the fish and season with salt and pepper. Cover and cook until the fish is flaky, 5 to 6 minutes. Remove the cover and discard the thyme sprigs. Ladle the vegetables and fish into wide soup bowls and serve immediately garnish with chopped parsley and lemon wedges.
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