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.