Chop the onion according to your preference.

Cut the pollock fillets into large pieces. Yes, you can use pollock carcasses instead of fillets.

Place the chopped onion in the saucepan and place the fillet pieces on top. Do not be afraid to put a lot of onion in the saucepan. If you only use a few medium-sized onions, the fish will not taste as good!

Pour in 200 ml of water, add salt and seasoning. Place the pieces of butter on top and bring everything to a boil. Reduce the heat to low and simmer the fish under a lid for 25 minutes.

Then pour the cream into the saucepan. I use high-fat cream. Add the bay leaf and simmer for another 20 minutes.

Arrange the fish on plates, always with the sauce. Sprinkle with aromatic herbs according to preference and serve.