Instructions: Preparation Trim the leek, wash and cook until tender in salted water. Shock in ice water and dry. Layer terrine with cooked leaves and set aside.

In a large non-aluminum stock pot, heat olive oil over medium to high heat and saute the garlic, onion, carrot, fennel and the remainder of the leek until soft (about seven minutes). Stir in tomatoes, reduce heat slightly and cook for another five minutes. Pour in the fish stock or clam juice, add saffron, thyme, salt and cayenne and bring to a boil over high heat. Add the monkfish and cook two minutes, then stir in the rest of the fish and shellfish. Reduce heat to medium high and cook for approximately four minutes or until the fish is cooked through, but not flaking apart. Ladle the fish and vegetables into the terrine. Add the gelatin leaves. Add salt and pepper and strain stock over the ingredients in the terrine. Wrap with the rest of the leek and refrigerate for twelve hours.

*You can substitute with whatever fish is available.

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