Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 Servings
- 1/2 baguette, thinly sliced (optional - for croutons)
- 1/4-cup olive oil (plus 3-4 Tbsp for croutons)
- 1 garlic clove, peeled
- 2 1/4 lbs halibut fillets, cut into 2 in x 1 in pieces
- 2 dozen small littleneck clams, scrubbed and rinsed
- 3 medium leeks, white and light green, sliced crosswise 1/4-inch thick
- 1 tsp chopped fresh thyme
- 1/2 tsp crumbled saffron threads
- Pinch of crushed red pepper
- 1 1/2 cups dry white wine
- 1 tsp fresh lemon juice
- Freshly ground pepper to taste
- 1 tbsp fresh Italian parsley, chopped
- 1 cup "Aioli", a garlic-mayonnaise sauce (see recipe link below)
If you would like to serve this dish with homemade croutons, brush both sides of the bread with a little olive oil and toast until golden. Lightly rub each crouton with the garlic clove.
Heat the 1/4-cup of olive oil in a large skillet. Sprinkle the fish with pepper, add it to the pan in an even layer and cook over moderately high heat until browned on one side. Turn the fish and add the clams, leeks, thyme, saffron, crushed red pepper and wine. Cover the skillet and cook until the clams open, about 8 minutes.
Remove from the heat and stir in the alioli. Gently shake the skillet and stir the sauce with a wooden spoon until it thickens and coats the fish and clams. Stir in the lemon juice and season with salt.
Serve in warm shallow bowls. Sprinkle with the parsley. Garnish with the garlic croutons if desired.