Instructions: Cut cod into 4 equal pieces.

In a 4-quart saucepan, saute leeks and garlic in oil for 2 to 3 minutes.

Add vinegar and water and bring to a rolling boil for 2 minutes. Add pepper, thyme and bay leaves. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Remove bay leaves.

Immerse fish pieces in simmering bouillon, return to a simmer and poach for 10 minutes.

Lift out fish and place onto four individual shallow soup plates. Bring bouillon to a rolling boil for 2 minutes and then pour over each serving.

Sprinkle with parsley.

NOTES : "Although the British favorite, fish-and-chips, was a big seller at my former restaurant, the Lewis Street Chowderhouse in Greenwich, Connecticut, the only customer we ever had from merry old England ordered his cod in this delicate version several times a week. He said he preferred the fish free of the fryers fat. He was ahead of his time-but right on." Tom Ney, Food Editor,

May substitute haddock, cusk or whiting for cod.

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