Red Snapper and Manila Clams with Saffron Fennel Broth Recipe

Preheat oven to 350 degrees. Heat olive oil in an oven-safe pan. Dust snapper with flour and place in pan.  Brown one side of the fish in a saute pan on top of the stove until skin is crisp. Turn over and place in oven for three to five minutes, until fully cooked. Remove fish from pan and set aside.

Add clams, fennel leeks and garlic to pan. Sautee for one minute, being careful not to brown, until leeks and fennel become translucent. Add white wine and saffron to pan and bring to a boil. Cook until wine is reduced by 1/2 and all clam shells have opened.  Remove pan from heat and wisk in butter.  

To serve, place fish on plate and pour clams and broth around it.

Open all of the clams wide so the person eating it can view the meat. You can arrange all of the clams in a circular fashion and pour the broth over each one. Serving with toasted bread to soak up the remaining jus is also a good choice.