Recipe: Portuguese Fisherman's Stew

• 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
• 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
• mussels, scrubbed and debearded
• littleneck clams, scrubbed

• 5-ounce cod fillets
• Yellow cornmeal
• 1/4 cup            chopped fresh parsley

• Bring wine to boil in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
• Heat 1 tablespoon of the 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 combination. 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 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 boil 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.

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