- 1⁄4 cup dry white wine
- 1⁄4 teaspoon saffron threads, crushed
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- 3 cups basic fish stock (see recipe index)
- 1 14-ounce can diced tomatoes in juice
- 1⁄2 pound linguiça or chorizo sausage, cut into 1⁄4-inch-thick slices
- 2 dozen mussels, preferably cultivated, scrubbed and debearded
- 1 dozen clams, scrubbed
- 1⁄2 cup cornmeal
- Salt and freshly ground black pepper
- 1⁄2 pound OCI Cod Fillets, cut into pieces about 3 inches square
- 2 tablespoons chopped fresh parsley
In a small saucepan, bring the wine to a simmer. Stir in the saffron. Remove the saucepan from the heat, cover it and let it stand for 15 minutes.
Heat 1 tablespoon of the olive oil in a large heavy saucepan over moderate heat. Add the chopped onion and garlic cook, stirring, for about 5 minutes, or until they are soft but not brown. Add the fish stock, the tomatoes and their juices, and the saffron-wine mixture.
Simmer the ingredients over moderately low heat, uncovered, for 20 minutes. Add the sausage, mussels and clams. Cover the pot, raise the heat to high and cook until the shellfish open, about 6 minutes. Discard any that do not open.
Meanwhile, spread the cornmeal on a piece of waxed paper or a plate. Season it with salt and freshly ground pepper. Dip each side of the fish fillet pieces in the cornmeal to coat them lightly, shaking off the excess.
In a large heavy frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the fish pieces and cook them until golden brown, about 3 minutes per side. Ladle 1 cup of broth from the saucepan over the fish, cover the pan and cook for 5 minutes longer.
Transfer the fish pieces to 4 heated shallow bowls. Arrange the clams, mussels and sausage around the fish. Top with the remaining broth and sprinkle each serving with a little chopped parsley.