1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
1 1/2 teaspoons green hot sauce (recommended: Tabasco)
1 teaspoon salt
1 cup seasoned dry bread crumbs
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