The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes. Drain in a colander, then cool.

　　

Step 2

Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.

　　

Step 3

Pat monkfish dry and season with salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.

　　

Step 4

Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.

　　

Step 5

Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.

　　

Step 6

Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.

　　

Step 7

While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls. Add a garlic toast and top with a spoonful each of aïoli and tapenade.