Bourride of Monkfish and Clams

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Ingredients

1. 1/2 baguette, thinly sliced
2. 1/4 cup olive oil, plus more for croutons
3. 1 garlic clove, peeled
4. 2 1/4 pounds monkfish fillets, cut into 2-by-1-inch pieces
5. Freshly ground pepper
6. 2 dozen small littleneck clams, scrubbed and rinsed
7. 3 medium leeks, white and light green, sliced crosswise 1/4 inch thick
8. 1 teaspoon chopped fresh thyme
9. 1/4 teaspoon crumbled saffron threads
10. Pinch of crushed red pepper
11. 1 1/2 cups dry white wine
12. 1 cup Aioli
13. 1 teaspoon fresh lemon juice
14. Salt
15. 1 tablespoon chopped fresh parsley

1. Brush both sides of the bread with a little olive oil and toast until golden. Lightly rub each crouton with the garlic clove.
2. Heat the 1/4 cup of olive oil in a large nonreactive skillet. Sprinkle the monkfish with pepper, add it to the pan in an even layer and cook over moderately high heat until browned on 1 side. Turn the monkfish and add the clams, leeks, thyme, saffron, crushed red pepper and wine. Cover the skillet and cook until the clams open, about 8 minutes.
3. Remove from the heat and add the Aioli. Gently shake the skillet and stir the sauce with a wooden spoon until it thickens and coats the fish and clams. Stir in the lemon juice and season with salt.
4. Serve in warm shallow bowls, sprinkled with the parsley. Pass the garlic croutons separately.