2 tablespoons of unsalted butter |
2 medium celery ribs with the leaves, chopped |
2 cloves of garlic chopped |
2 fat leeks, sliced in half moons, white and pale green part only |
1/2 cup of a decent white wine (sauvignon blanc) |
2 cups of bottled clam juice and 1 cup of water or if you are fortunate |
3 cups of good fish stock |
1/4 teaspoon of tarragon leaves |
1/4 teaspoon of crumbled thyme leaves |
1/2 teaspoon of fennel seed (toasted in a dry pan for 20 seconds) |
3 generous pinches of sea salt |
1/2 teaspoon of crushed red pepper flakes |
1 lb. of tiny red potatoes, or fingerlings, scrubbed and cut in chunks |
1/2 to 3/4 cup of heavy cream |
2 pinches of crumbled saffron |
chopped fresh parsley for garnish |
1 1/2 lbs. of cod or haddock fillets, cut in large chunks |