Crispy Cod with Leek Broth and Lemon-Thyme Butter — The Perfect Shoulder-Season Bowl

For the life of me, I cannot remember where I first tasted the inspiration for this Crispy Cod with Leek Broth and Lemon-Thyme Butter, but I remember exactly how it felt. It was one of those early spring days in New York where winter hadn’t fully let go. It was still cold, but you could feel the shift coming. And this bowl matched that moment perfectly – light and bright, but still warm enough to take the chill off. This isn’t a dish that shouts, and I think that’s why it works so well. The broth is clean but layered – chicken stock for body, a little fish sauce for that subtle briny depth, and lemon at the end to keep everything from feeling flat. That light cornstarch coating on the cod gives you a thin, crisp crust without turning it into a full-on fried situation, and the cayenne adds just enough heat to wake everything up. Then you finish with that lemon-thyme butter, which melts right into the broth and ties the whole thing together. NOTES: LEEK PREP: If you haven’t cooked with…