From a vintage White House Cookbook (1964), this superb recipe—here adapted to the microwave—calls for sea bass, haddock, or cod. . .
–Pacific cod fillet (size of 2 decks of cards, one-half pound)
–chopped onions (one-quarter cup)
–sliced potatoes (half a can, drained)
–chopped celery (one-quarter cup; or substitute one-half teaspoon celery salt)
–bay leaf (broken)
–butter (or healthy margarine, 1 tablespoon)
–extra virgin olive oil (to taste, but about 2 tablespoons)
–salt and pepper (to taste)
–clam juice (one-eighth cup)
–milk (1 cup; I used skim, which worked fine, but whole milk–as in the original recipe–would make a richer soup)
1 – Place sliced potatoes in a large, covered baking dish. Add chopped onions and chopped celery. Break bay leaf into small bits and sprinkle over the potatoes and onions. Season with salt and pepper. Pour in clam juice. Add butter and extra virgin olive oil. Stir gently. Microwave on high for 3 minutes.
2 – Place the cod fillet in the center of the baking dish, in the sauce. Season with salt, pepper, and celery salt (light sprinkle). Microwave on high for 7 minutes and 20 seconds. Cod is done when it begins to break apart.
3 – Place milk in a covered microwaveable cup. Microwave on high for 2 minutes. When finished, pour the milk around the cod. Stir the soup gently.
4 – Ladle the soup into individual bowls. Serve hot.
–White House recipe recommended by a long-time friend in Minneapolis, Minnesota.