Portuguese Fisherman's Stew
- 1/4 cup dry white wine
- 1 generous pinch of 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
- 1 14 1/2-ounce can diced tomatoes in juice
- 1/2 teaspoon dried oregano
- 6 ounces linguiça sausage or hot links, cut diagonally into 1/4-inch-thick slices
- 20 mussels, scrubbed, debearded
- 12 littleneck clams, scrubbed
- 4 5-ounce cod fillets
- Yellow cornmeal
- 1/4 cup chopped fresh parsley
Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 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).
Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons 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.
Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.