Ingredients
2# halibut
2# manila clams, rinsed many times and broken clams thrown away
1/2 cup heavy cream
1 large pinch Villa Jerada Saffron
sea salt
juice of half a lemon
2 cups white wine
6 tbsp olive oil
1 leek, sliced into rounds about 1/2 inch thick
baguette for grilled bread
Method
Preheat your oven to 400 degrees. On your stove heat a hot pan and then add 3 tables olive oil. Season the halibut with salt and place skin side down in the hot oil. Gently give it a shake so it does not stick. Roast in the pan for about 2-3 minutes, and then place in your hot oven. It will cook fully in about 10-12 minutes depending on thickness.
While the fish is roasting, heat another pan on the stove. Add in 3 tablespoons olive oil, the sliced leeks. Cook over medium heat for about 3 minutes. They should not brown, only turn bright green and translucent. Then add the white wine, saffron, clams, and a pinch of salt. Cook for about 3 minutes stirring occasionally. Next add the cream, and lemon juice. Stir. Then cover and steam the clams open. As they open you can remove the open clams to a bowl next to the stove. Keep cooking the rest of the clams.
Check in on your halibut. If it's pretty firm with barely a give you are almost done. Feel free to peek inside the filet to make sure it's mostly opaque. Remove from the oven and set aside.
Once all the clams are open (throw away any that don't after about 5 minutes of steaming) place the broth back on the stove and simmer and reduce by half. Check your seasoning.
On a large platter place the halibut and then ladle over the halibut the clams, leeks and broth. Serve right away with grilled bread.