Monkfish And Clam Bourride

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
759
FAT
49%
CHOL
55%
SOD
101%

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Ingredients for 4 servings

6 small (1 1/2- to 2-inch) red potatoes (3/4 pound)

2 large leeks (white parts only), cut crosswise into 1/4-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 cup thinly sliced shallots (4 medium)

4 garlic cloves, 3 thinly sliced and 1 halved 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 (3/4-inch-thick) slices crusty bread (about 4 inches wide), toasted

Accompaniments: aïoli and green olive tapenade

Garnish: 8 whole fresh basil leaves

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