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Soups and Stews


1/4 cup dry white wine
1 generous pinch saffron threads
3 tablespoons olive oil
1 1/4 cups coarsely chopped leeks
1 cup coarsely chopped onion
1 tablespoon minced garlic
3 cups fish stock or bottled clam juice
One 14 1/2-ounce can diced tomatoes in juice
1/2 teaspoon dried oregano
6 ounces lingui�a sausage or hot links, cut diagonally into 1/4-inch-thick slices
20 mussels, scrubbed and debearded
12 littleneck clams, scrubbed
Four 5-ounce cod fillets
Yellow cornmeal
1/4 cup chopped fresh parsley

1. Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
2. Heat 1 tablespoon of the oil in heavy large saucepan over medium-high heat. Add leeks and onion; saute until tender, about 8 minutes. Add garlic; saute 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
3. Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat remaining 2 tablespoons of oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
4. Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

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