Monkfish and Clam Bourride

ingredients

• 6 small (1.5- to 2 inch) red potatoes (3/4 pound)
• 2 large leeks (white parts only), cut crosswise into 0.25 inch-thick slices
• 1 (1 pound) piece monkfish fillet, cut into 2 inch chunks
• 3 tablespoons extra-virgin olive oil
• Slow-braised tomatoes
• 1 large fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise
  1 large fennel
  1/2 large anise extract
• 1 cup thinly sliced shallots (4 medium)
• 4 garlic cloves, 3 thinly sliced and 0.5d crosswise
• 24 small hard-shelled clams (2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
• 1/2 cup dry white wine
• 1/2 cup water
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon finely grated fresh lemon zest
• 8 fresh basil leaves, chopped
• 2 tablespoons chopped fresh parsley
• 4 (0.75 inch-thick) slices crusty bread (about 4 inches wide), toasted
• Accompaniments: aï,oli and green olive tapenade
• Garnish: 8 whole fresh basil leaves

directions

Quarter potatoes, then cover by 1 inch with salted cold water in a 3 quarts saucepan and simmer, covered, until just tender, 9 minutes. Drain in a colander, then cool.

Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.

Pat monkfish dry and season with salt and pepper. Heat oil in a deep 12 inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.

Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté, leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 5 minutes. Add sliced garlic and sauté,, stirring, until fragrant, about 2 minutes.

Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 8 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.

Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 5 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.

While monkfish is cooking, rub 1 side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls. Add a garlic toast and top with a spoonful each of aï,oli and tapenade.