Mediterranean Fish Stew

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 anchovy fillets, minced
• 2 small leeks, pale green and white parts only, sliced lengthwise and then crosswise into 1/4-inch half moons
• 2 medium fennel bulbs, cored and thinly sliced
• 5 cloves minced garlic
• 1 teaspoon ground fennel seed
• 1 teaspoon saffron threads, crushed a bit
• one 14 1/2-ounce can Roma tomatoes, chopped, with the juices reserved (or if you have beautiful fresh Romas in season, peel, seed and chop 5 or 6)
• 1/2 cup dry white wine (I used a Pinot Grigio)
• 4 cups clam juice
• 4 medium red-skinned potatoes, peeled and diced
• 1/2 cup small black olives ( I used nicoise, but small kalamatas work also)
• 1 1/2 pounds skinless, boneless saltwater white fish such as cod, halibut, or pollock, cut into 1- to 1 1/2-inch pieces
• 1 cup chopped flat leaf parsely
• Salt and pepper to taste

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