He placed the fish with the oil, herbs (fresh thyme, sea salt and white pepper) and garlic in a ziplock bag and poached it in boiling water.

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Add the remaining spring of thyme, bay leaf, and white wine to the pot and bring to the boil.

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After the cod is seared, the fillet is simmered with clams in white wine, garlic, and thyme until the clams open and the fish is done.

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