- 4
Ingredients
- 1 slice sandwich bread, torn into pieces
- 3 tablespoons olive oil
- 2 leeks (light green and white parts only), thinly sliced
- 1/2 cup dry white wine
- 1 8-ounce bottle clam juice
- 1 1⁄2 pounds skinless cod, halibut, or sea bass fillets, cut into 2-inch pieces
- 12 littleneck clams and/or 1⁄2 pound cockles
- 1 cup half-and-half
- kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation
Step 1
1. Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to
form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden,
6 to 8 minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over
medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5
minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam
juice and 1 ½ cups water and bring to a boil.
3. Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque
throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)
4. Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated
through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.
Chef’s