Poached Cod with Vegetables
For the cod: Rinse the cod and pat dry with paper towel.
For the sauce: Peel and dice the onions. Melt the butter in a saucepan. Add the onions and cook until translucent. Stir in 1 teaspoon of the vinegar, and the white wine and fish stock. Bring to a boil and reduce by half.
Stir in the cream and bring to a boil. Strain through a fine sieve into a pot. Bring to a boil again. In a bowl, stir the cornstach with 3 tablespoons cold water. Stir into the sauce and cook until thickened. Season with salt and pepper to taste.
For the vegetables: Peel and slice the carrots. Rinse and slice the leeks. Rinse the fennel and cut into thin strips.
Place 500 ml (approximately 2 cups) of water in a pot along with the vegetables and remaining vinegar. Bring to a boil.
For the fish: Add the fish to the vegetable mixture and cook, covered, until cooked through, about 8-10 minutes.
For serving: Drain the fish and vegetables. Divide between deep plates. Froth the sauce with a hand blender and place next to the fish. Sprinkle the fish with the fennel seeds and turmeric. Garnish with watercress and serve immediately.