Whitefish with Leek Risotto

1 c Arborio rice

4 c Bottled clam juice

- or fresh or canned - low-sodium chicken broth 4 Anchovies; finely chopped

1/2 ts Chopped fresh rosemary; -OR-

1/4 ts -Dried rosemary

1/2 ts Chopped fresh sage; -=OR=-

1/4 ts -Dried sage

4 7-oz pieces whitefish fillet

- or bass fillet pieces 6 lg Leeks

- sliced into thin rounds, 3 tb Lemon juice

1 tb Dijon-style mustard

1/3 c Extra-virgin olive oil

PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and

mustard in a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. Remove from heat and pour into a blender. Put blender on medium speed and slowly drizzle in the oil. To serve, arrange whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.