Braised cod with saffron and clams

Makes 6 entrée servings

4 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

1 head garlic

6 5-ounce cod filletes

4 ounces chopped pancetta

2 cups white onion, chopped into ¼-inch dice

1 tablespoon chopped garlic

2 teaspoons fennel seeds

½ teaspoon hot red pepper flakes

1 pinch saffron

2 bay leaves

1 cup dry white wine

1 cup crushed tomatoes, canned or fresh

1 cup chicken stock

18 littleneck clams

2 tablespoons chopped basil and parsley

Rustic bread

Preheat the oven to 325°. 

Smear a small pie plate with ½ tablespoon oil.  Season with salt and pepper.

Cut the garlic in half across the cloves, so you end up with a top and bottom cross-section of each head.  Place cut side down in the pan.  Drizzle with the additional ½ tablespoon oil.  Roast until the garlic is tender and the cut sides are golden brown, 50-60 minutes.  Cool.  Reduce heat in oven to 300 degrees.

Squeeze the heads gently, and the individual cloves should slide right out of the skin.  Reserve.

Sprinkle the cod all over with salt and pepper. 

Heat 2 tablespoons olive oil in a small Dutch oven over medium heat.  Sear one side until golden brown.  Remove the cod from the pan and set aside.

Add 2 tablespoons olive oil and the onions, season with salt and pepper and cook for 7 minutes or until the onions are tender and begin to color.  Add the pancetta and chopped garlic and cook 3 minutes. 

Add the fennel seeds, hot red pepper flakes, saffron, bay leaves and white wine and cook until the wine is reduced by three quarters.  Add the tomatoes and chicken stock, reduce heat to low and cook 15 minutes.

Set the cod in the Dutch oven.  The liquid should come one third of the way up the cod.  Cover with parchment paper. 

Cook for 10-15 minutes at 300° then remove from the oven.

Remove the cod from the pan.  Add the clams and roasted garlic.  Set on a medium-high heat, cover and cook until the clams have opened.  This will take about 10 minutes.  Stir in the chopped basil and parsley.

Set a piece of cod in each of 6 bowls.  Ladle the clams and juices over the cod.  Serve immediately.

Serve with toasted rustic bread slices.