Cod with Lemony Leeks, Snap Peas, and Herbs

1 ½ cups chicken stock

¾ cup dry white wine

1 bay leaf

3 to 4 slender leeks, trimmed and cut about an inch or so above where the white turns to pale green, halved lengthwise, dark green tops discarded

½ pound sugar snap peas, strings removed

¼ cup unsalted butter

2 tablespoons lemon juice

1 ½ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

4 (6-ounce) cod fillets

2 tablespoons olive oil

1 cup roughly chopped mixed fresh herbs, such as dill, chives, basil, mint, or parsley

Flaky sea salt, for serving (optional)

Directions at foodandwine.com

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