4 c. water
1 c. dry white wine
2 sprigs thyme
1 bay leaf
2 cloves garlic, peeled
1 lb. cod fillets
3 lg. potatoes, peeled & quartered
6 tbsp. extra virgin olive oil
2/3 c. milk
2 to 3 tbsp. fresh basil, chopped
Flour

Combine water, wine, bay leaf, thyme and one clove of garlic in a large saute pan. Bring to a simmer over medium low heat. Add the fish and poach for 10 minutes. Remove fish and pat dry. Cook the potatoes in boiling salted water until tender, drain and dry them in an oven at 350 degrees for 10 minutes. Mash the potatoes and add the other garlic clove, minced, 3 tablespoons olive oil and the milk; mix until smooth. Combine the fish and potato mixture and mix well. Stir in the basil. Shape mix into small cakes about 2 inches in diameter. Cover and refrigerate for one hour. Dust each cake lightly with flour, heat the remaining olive oil and saute the cakes until golden brown, 2 to 3 minutes per side. Garnish with fresh basil sprig on a pool of orange basil oil.