COD & SHELLFISH WITH BOUILLABAISSE SAUCE

I used to make this recipe 30 years ago and forgot about and couldn't find it in my computer.  You can make this with Cod or Red Snapper.

2 T olive oil

1 sweet onion, diced

1 leek, white part only, diced

4 cloves garlic, minced

¼ t red pepper flakes (optional)

1 wide strip orange peel

1 pinch saffron threads or ground (optional, but worth it)

1 28-oz can San Marzano, whole tomatoes, hand crushed

½ t thyme

½ t dried basil or finely diced fresh

Sea salt & freshly ground black pepper

¼ cup white wine

16 littleneck clams, scrubbed clean

¼ cup white wine

16 mussels, beards removed just before cooking

4 (6-oz) cod or red snapper fillets

In a large pot or Dutch oven, heat the oil over medium heat.

Saute the onion and leek for 5 minutes.

Add the garlic and cook another minute.

Add the rest of the ingredients.

Slowly simmer for 15 minutes.

Meanwhile add ¼ cup wine to a small saucepan and simmer clams, partially covered, until opened.  Be careful, clams can overflow the pot.

Lift out clams with a large slotted spoon and place in a large bowl.  

Cover with a plate to keep warm.

Strain juice though a fine mesh strainer and reserve.  

Throw away any juice left with sand.

In the same pot, add the other ¼ cup wine and simmer mussels, partially covered, until opened.

Lift out mussels with the large slotted spoon and place in the covered bowl with the clams.

Pour juice from mussels and clams into the pot with the simmering sauce and let simmer another 5 minutes.

Nestle the fish fillets in the sauce and simmer, uncovered, another 4 to 5 minutes, until fish flakes easily with a fork, but do not overcook or the fish will fall apart.

In warm pasta bowls or plates, add some of the sauce, place a fillet on top, add  clams and 3 mussels around fillet, spoon more sauce on top and serve.

Serve 4