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Bourride Of Monkfish And Clams


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1/2 baguette, thinly sliced

1/4 cup olive oil, plus more for croutons

1 garlic clove, peeled

2 1/4 pounds monkfish fillets, cut into 2-by-1-inch pieces

Freshly ground pepper

2 dozen small littleneck clams, scrubbed and rinsed

3 medium leeks, white and light green, sliced crosswise 1/4 inch thick

1 teaspoon chopped fresh thyme

1/4 teaspoon crumbled saffron threads

Pinch of crushed red pepper

1 1/2 cups dry white wine


1 teaspoon fresh lemon juice


1 tablespoon chopped fresh parsley

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