Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Arborio rice
   4      cups          bottled clam juice -- or fresh or canned
                        low-sodium chicken broth
   4                    anchovies -- finely chopped
     1/2  teaspoon      chopped fresh rosemary -- -or-
     1/4  teaspoon      - dried rosemary
     1/2  teaspoon      chopped fresh sage -- -=or=-
     1/4  teaspoon      - dried sage
   4      7 oz pieces   whitefish fillet -- or bass fillet
                        -- piece
   6      large         leeks -- sliced into thin
                        -- rounds
   3      tablespoons   lemon juice
   1      tablespoon    Dijon-style mustard
     1/3  cup           extra-virgin olive oil

Preparation:

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.