Start with the cream of broccoli. Cut the broccoli in small pieces. Bring some water to the boil in a medium-sized saucepan, add 1 teaspoon of salt. Boil the broccoli until tender.
Drain off the water and purée in a blender. Transfer the purée to a clean pan, stir in the butter and cream and add salt and pepper to taste.
Put water, the rest of the salt, bay leaf and peppercorns in a saucepan large enough for the fish and bring to the boil. When the water is boiling add the fish and remove the saucepan from the hotplate. Allow the fish to simmer until it flakes when you put a fork in it.
Serve the fish with the cream of broccoli, boiled carrots and potatoes.