2 leeks (light green and white parts only), thinly sliced
1/2 c dry white wine
1 8-oz bottle clam juice
1 1/2 lbs skinless cod, halibut, or sea pass fillets, cut into 2 inch pieces
12 littleneck clams and/or 1/2 pound cockles
1 cup half and half
kosher salt and freshly ground pepper
2 tbsp chopped parsley
Instructions
Heat oven to 400 degrees. In a food processor, pulse bread and 2 tbsp oil to form coarse crumbs. Spread on a baking sheet and bake, tossing once, until golden, 6-8 minutes.
Meanwhile, heat the remaining tbsp of oil in a large saucepan or dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally until tender, 4-5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1 1/2 cups water and bring to a boil.
Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4-6 minutes. Discard any that remain closed.
Stir in the half & half, 1/2 tsp salt, and 1/4 tsp pepper and cook until heated through, 1-2 minutes. Served sprinkled with parsley and bread crumbs.
Originally Submitted
8/22/2012
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