-
1
Soup base:
-
2
In a large, heavy-bottom pot over medium-high heat, saute the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
-
3
Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
-
4
Puree the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
-
5
Soup and assembly:
-
6
In a large frying pan or skillet, saute the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine.
-
7
Cover the pan and simmer until the clams and mussels open (discard any that will not open). Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque). Stir in the chopped chives.
-
8
Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and saute until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side.
-
9
Divide the soup between 8 warm bowls and top with the sauteed cod. Serve immediately.
