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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.
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2
Drain in a colander, then cool.
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3
Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain.
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4
Pat dry.
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5
Pat monkfish dry and season with salt and pepper.
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6
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).
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7
Transfer fish to a plate using tongs.
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8
Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then saute leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes.
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9
Add sliced garlic and saute, stirring, until fragrant, about 2 minutes.
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10
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.
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11
(Discard any clams that have not opened after 10 minutes.)
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12
Using tongs, transfer clams to a large bowl or soup tureen.
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13
Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes.
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14
Remove from heat and stir in basil and parsley.
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15
Season with salt and pour over clams.
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16
While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove.
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17
Divide bourride among 4 shallow bowls.
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18
Add a garlic toast and top with a spoonful each of aioli and tapenade.
