When I read through this recipe I was annoyed. I love serving simple fish and greens dinners, but this one just sounded like a pain. With only 10 oz of fish I didn't think it would possibly be enough for four servings, and the sheer number of steps and components was overwhelming. I described it to Paul as "very French," and not in a good way. But, one of the main points of doing FFWD for me is trying recipes that I might not otherwise, so I decided to pair it with potatoes and another vegetable (hoping that would be substantial enough) and give it a go. When I went shopping the store didn't have any cod, but did have gorgeous Alaskan halibut that was still a fortune at $5 off. I debated using such a nice fish for what was essentially a puree, but decided to just go for it. Other than that, I followed the recipe pretty carefully, except for substituting some arugula that Paul grew for half of the spinach. (I'm still not quite clear on how Paul has so much fully grown arugula and mustard greens already. I think it's been growing since last summer but I know that doesn't make a lot of sense. This is clearly why I'm not a gardener...) I was cursing the recipe again when it was after 9 o'clock and I was still cooking, but not after the first bite. This was really, really good! In some ways it reminded me of gefilte fish (not the flavor, but just because it's also made from chopped and poached fish), but I love gefilte fish so that isn't a bad thing. Maybe it was all of the cream, maybe it was the halibut, maybe it was the combination, but the flavor and texture was just excellent. Almost light and airy. I thought the peppery arugula and tomato sauces were nice complements. The extra sauce also made an excellent dip for my steamed artichoke. I need to figure out a way to start putting Sunday dinner on the table a couple of hours earlier, but even though we were exhausted we really enjoyed this one.