Monkfish and Clam Bourride Recipe | Epicurious

Ingredients

• 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