Cooking from memory

Recently, my dad mentioned that he still remembers the poached fish my grandmother used to cook for him. He describes it like it was the most amazing thing he has ever eaten. He doesn't remember the exact recipe, but knows that it involves heated milk, white fish, and seasonings.

Tonight, I tried to recreate it. And it might be the most delicious thing I've ever had.

With guidance from a Washington Post recipe, I bought tilapia (a very affordable white fish). Because I didn't want to use up eight cups of wine, I mixed about two cups each of chicken broth and milk. Then, I added a couple bay leaves plus lots of salt and pepper, and -- this is the surprise ingredient -- a cinnamon stick. I boiled the whole mixture, which started creating lovely smells. (Meanwhile, I brushed asparagus with olive oil, salt, and pepper to roast in the oven as a side dish.)

Once it boiled, I added the fish, then turned the heat off (but kept the top on) and let it sit and cook for 20 minutes. At that point, the fish was cooked and perfectly flaky. Not only did it smell amazing, but it was the softest fish I've ever had, much flakier and more moist then frying or baking it, at least in my experience.

I so wish I could ask my grandmother for her exact recipe, but I feel pretty good about the results, and can't wait to make it for my dad, to see how it measures up against his memory.